Recipe - Raspberry-Marzipan Coffee Cake

2 cup Allpurpose flour*
Three fourths cup Sugar
One fourth cup Margarine or butter, softene
1 cup Milk
2 teaspoon Baking powder
1 teaspoon Vanilla
One half teaspoon Salt
1 Egg
1 pack (3One half ounces) almond
Paste, finely chopped
1 cup Fresh or unsweetened frozen
(thawed) raspberries

STREUSEL
One fourth cup Firm margarine or butter
1/3 cup Allpurpose flour
One fourth cup Sugar
1/3 cup 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
selfrising flour, omit baking powder and salt. STREUSEL: Cut margarine
into flour and sugar until crumbly. Stir in nuts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini