Raspberry-Marzipan Coffee Cake Recipe
Overview:
This Raspberry-Marzipan Coffee Cake is a delightful treat that combines the sweetness of raspberries with the richness of almond paste, creating a perfect balance of flavors. Adapted from Betty Crocker’s New Cookbook, this recipe has been simplified for ease of preparation without sacrificing its deliciousness.
Recipe Details:
- Name: Raspberry-Marzipan Coffee Cake
- Category: Breads
- Keywords: Breakfast, Raspberries, Berries, Fruit, Brunch, Oven, Less than 4 Hours
- Total Time: 1 hour 10 minutes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Servings: 12
- Rating: ★★★★★ (5 out of 5 stars)
- Calories per Serving: 309.7
- Nutritional Information per Serving:
- Fat: 13.4g
- Saturated Fat: 5.9g
- Cholesterol: 38.7mg
- Sodium: 242.5mg
- Carbohydrates: 43.1g
- Fiber: 2.2g
- Sugar: 21g
- Protein: 5.4g
Ingredients:
- 1/4 cup butter, firm
- 1/3 cup + 2 cups all-purpose flour
- 1/4 cup + 3/4 cup sugar
- 1/3 cup sliced almonds
- 2 tbsp butter, softened
- 3/4 cup milk
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 egg
- 1 cup almond paste
- 4 cups fresh raspberries
Instructions:
-
Preparation:
- Preheat your oven to 350°F (175°C).
- Grease the bottom and sides of a 9×9-inch square pan with nonstick cooking spray.
-
Prepare Streusel:
- In a small bowl, cut the firm margarine into 1/3 cup of flour and 1/4 cup of sugar using a pastry blender or two knives until the mixture is crumbly.
- Stir in the sliced almonds and set aside.
-
Prepare Batter:
- In a large mixing bowl, beat together 2 cups of flour, 3/4 cup of sugar, softened butter, milk, baking powder, vanilla extract, salt, and egg using an electric mixer on low speed for about 30 seconds until well blended.
- Increase the mixer speed to medium and beat for about 2 minutes, scraping down the sides of the bowl occasionally, until the batter is smooth and creamy.
-
Assemble the Cake:
- Spread half of the batter evenly into the prepared baking pan.
- Sprinkle half of the almond paste, half of the fresh raspberries, and half of the streusel mixture over the batter.
- Repeat the layers with the remaining batter, almond paste, raspberries, and streusel.
-
Bake:
- Bake the coffee cake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to mistake softened almond paste for uncooked batter—it will firm up as it bakes.
- Remove from the oven and let cool slightly before serving.
-
Serve:
- Once cooled slightly, slice the Raspberry-Marzipan Coffee Cake into squares and serve warm. It pairs wonderfully with a hot cup of coffee or tea, making it perfect for breakfast or brunch.
Tips:
- If you’re not familiar with almond paste, it adds a rich, nutty flavor to the cake. Look for it in the baking aisle of your grocery store.
- Fresh raspberries work best in this recipe, but you can also use thawed frozen raspberries if fresh ones are not available.
- Ensure the almond paste is evenly distributed in the layers to balance the sweetness throughout the cake.
Conclusion:
Indulge in the decadence of this Raspberry-Marzipan Coffee Cake, where every bite is a burst of fruity goodness combined with the subtle almond undertones. Whether you’re hosting a brunch or simply craving a sweet treat, this recipe is sure to become a favorite in your baking repertoire. Enjoy the delightful fusion of flavors and the simplicity of preparation that will leave everyone asking for seconds!
