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* Exported from MasterCook II * Raspberry Marzipan Coffee Cake Recipe By : Betty Crocker Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups All-Purpose Flour 3/4 Cup Sugar 1/4 Cup Margarine -- or butter, softened 1 Cup Milk 2 Teaspoons Baking Powder 1 Teaspoon Vanilla 1/2 Teaspoon Salt 1 Each Egg 3 1/2 Ounces Almond Paste -- finely chopped 1 Cup Raspberries -- fresh or frozen Streusel 1/4 Cup Margarine -- or butter 1/3 Cup All-Purpose Flour 1/4 Cup Sugar 1/3 Cup Slivered Almonds Heat oven to 350. Prepare Streusel. Grease square pan, 9x9x2 inches. 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 margarine into flour and sugar until crumbly. Stir in nuts.. Raspberry-Chocolate Coffee Cake - Substitute 1 - 6 ounce package semisweet chocolate chips for the almond paste. - - - - - - - - - - - - - - - - - - From: Stacy Martin[SMTP:smartin2@rpslmc.edu] Sent: April 28, 1996 8:25 AM To: mc-recipe@mastercook.com Subject: Request: Betty Crocker’s Raspberry Marzipan Coffee Cake Hi all-- Sunday morning coffee break just isn't the same without my favorite coffee cake-- Raspberry Marzipan Coffee Cake (found on p.45 of Betty Crocker’s New Cookbook (1996)). I misplaced my recipe-- anyone willing to post it? Thanks, Stacy Plain Text Version of This Recipe for Printing or Saving | |
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