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Raspberry-Marzipan Coffee Cake

Marzipan and almond paste are both made from blanched, ground almonds and a liquid, such as glycerin or pasturized egg whites to help hold its shape. Almond paste is usually less sweet and slightly coarser than marzipan, and may have almond extract added for extra flavor. Chopping is easier if marzipan is frozen about 30 minutes before chopping.

Streusel (below)

2 cups all-purpose flour

¾ cup sugar

¼ cup (½ stick) margarine or butter, softened‏

1 cup milk

2 teaspoons baking powder

1 teaspoon vanilla

½ teaspoon salt

1 egg

½ package (7-ounce size) almond paste, finely chopped

1 cup fresh or unsweetened frozen (thawed) raspberries

Heat oven to 350°. Grease square pan, 9 X 9 X 2 inches. Prepare Streusel. Beat remaining ingredients except almond paste and raspberries on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel. Repeat with remaining batter, almond paste, raspberries and Streusel. Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. 12 servings.


1/3 cup all-purpose flour

¼ cup sugar

¼ cup (½ stick) firm margarine or butter

1/3 cup slivered almonds

Mix flour and sugar. Cut in margarine until crumbly. Stir in almonds.

RASPBERRY-CHOCOLATE COFFEE CAKE: Substitute 1 package (6 ounces) semisweet chocolate chips (1 cup) for the almond paste.

APRICOT-MARZIPAN COFFEE CAKE: Substitute 8 ounces dried apricots, cut into fourths (1 cup) for the raspberries.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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