Recipe By : Betty Crocker, 1996
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c All-purpose flour
3/4 c Sugar
1/4 c Butter -- softened
1 c Milk
2 Teaspoons Baking powder
1 Teaspoon Vanilla
1/2 Teaspoon Salt
1 Each Egg
3 1/2 Ounces Almond paste -- finely chopped
1 c Raspberries -- fresh or frozen
Streusel
1/4 c Butter
1/3 c All-purpose flour
1/4 c Sugar
1/3 c Slivered almonds
Heat oven to 350°F. Prepare Streusel. Grease square pan, 9x9x2". Beat
all ingredients except almond paste, raspberries, and Streusel in
medium bowl 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 layers. Bake about 50 minutes or until wooden pick
inserted in center comes out clean.
Streusel:
Cut butter into flour and sugar until crumbly. Stir in nuts.
Raspberry-Chocolate Coffee Cake:
Substitute 6 oz package semisweet chocolate chips for the almond paste.
