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.
Yields
12 Servings