Raspberry Marzipan Coffee Cake           
Posted by Elaine Sun, 1 Aug 2004, at 6:16 a.m.
 

Ingredients
2 C. all-purpose flour
1/4 C. margarine or butter, softened
1 C. milk
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
1 egg
1/2 pkg. (7 oz.) size) almond paste,finely chopped
1 C. fresh or unsweetened frozen(thawed) raspberries

Directions
Preheat oven to 350ºF. Grease a 9-inch square pan. Prepare Streusel. Beat remaining ingredients except almond paste and raspberries on low speed for 30 seconds. Beat on medium speed for 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 a wooden pick inserted in center comes out clean. Serve warm or cool.

Streusel
1/3 C. all-purpose flour
1/4 C. sugar
1/4 C. firm margarine or butter
1/3 C. slivered almonds

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

Apricot-Marzipan Coffee Cake
Substitute 8 ounces (1 cup) dried apricots, cut into quarters for the raspberries.

Raspberry-Chocolate Coffee Cake
Substitute 1 (6 oz.) package semisweet chocolate chips (1 cup) for the almond paste.