Cakes:

Raspberry Marizipan Coffee Cake

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Ingredients

Almond Streusel:
1/4 cup firm margarine
1/3 cup flour
1/4 cup sugar
1/3 cup sliced almonds

2 cups flour
3/4 cup sugar
1/4 cup soft margarine
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
1/2 package (8 ounces) almond paste, finely chopped
1 cup fresh or unsweetened frozen raspberries, thawed and drained
1/4 cup firm margarine
1/3 cup flour
1/4 cup sugar
1/3 cup sliced almonds

Instructions

Heat oven to 350 degrees. Grease a square 8x8-inch pan. Prepare almond streusel by cutting margarine into flour and sugar in medium bowl using a pastry blender. Blend until crumbly; stir in almonds. Beat remaining ingredients except almond paste and berries in medium bowl with electric mixer 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 let stand until cool.

Pam Hoerner
Davenport