Monday, 2 September 2013

Raspberry Marzipan Coffeecake

What do you do on a holiday? Well, make good stuff that's bad for you, of course.

Raspberry Marzipan Coffeecake


2 cups flour
3/4 cup sugar
1/4 cup butter, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
1 tablespoon Chambord or other raspberry liqueur
1/2 teaspoon salt
1 egg
3.5-4 ounces almond paste, finely chopped
2 cups fresh raspberries


1/3 cup flour
1/4 cup sugar
1/4 cup butter, cold and cut into small pieces
1/3 cup slivered or sliced almonds

Heat oven to 350F.  Grease 9-inch square pan.  In small bowl, mix 1/3 cup flour and 1/4 cup sugar.  Cut in firm butter, using pastry blender until crumbly.  Stir in almonds.  Set aside.

In large bowl (or stand mixer), beat all coffee cake ingredients except almond paste and raspberries on low speed 30 seconds.  Beat on medium speed 2 minutes, scraping bowl occasionally.  Spread half of 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 60 minutes or until toothpick inserted in centre comes out clean.  Serve warm or cool.


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