2 cups all-purpose flour
1/4 cup margarine or butter, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 package (7 ounce size) almond paste, finely chopped
1 cup fresh or unsweetened frozen (thawed) raspberries
Preheat oven to 350 degrees F. 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.
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firm margarine or butter
1/3 cup 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 ounce) package semisweet chocolate chips (1 cup) for the almond paste.
Grandma Gwendolyn Brown
Baking & Desserts
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