---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RASPBERRY-MARZIPAN COFFEE CAKE
  Categories: Fruits, Misc, Rice
       Yield: 12 servings
  
       2 c  All-purpose flour*
     3/4 c  Sugar
     1/4 c  Margarine or butter, softene
       1 c  Milk
       2 ts Baking powder
       1 ts Vanilla
     1/2 ts Salt
       1    Egg
       1 pk (3-1/2 ounces) almond
            -Paste, finely chopped
       1 c  Fresh or unsweetened frozen
            -(thawed) raspberries
 
 ----------------------------------STREUSEL----------------------------------
     1/4 c  Firm margarine or butter
     1/3 c  All-purpose flour
     1/4 c  Sugar
     1/3 c  Slivered almonds
  
   You may find the almond paste easier to chop if you put it into the. Heat
   oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 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. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using
   self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine
   into flour and sugar until crumbly. Stir in nuts.
  
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