Raspberry-Marzipan Coffee Cake

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is so yummy - and really easy. I found it in Betty Crocker's New Cookbook, and avoided it for years because of the almond paste (to me, it's an exotic ingredient). I was really missing out!

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Spray bottom and sides of 9x9-inch square pan with nonstick cooking spray.
  3. Cut firm margarine into 1/3 cup flour and 1/4 cup sugar using a pastry blender (or 2 knives) until crumbly.
  4. Stir in almonds; set aside.
  5. Beat 2 cups flour, 3/4 cup sugar, softened butter, milk, baking powder, vanilla, and egg with an electric mixer on low about 30 seconds until blended.
  6. Beat on medium about 2 minutes, scraping down the bowl occasionally.
  7. Spread half the batter in the pan.
  8. Sprinkle with half each of the almond paste, raspberries, and the "streusel" that you set aside.
  9. Repeat with the remaining batter, almond paste, raspberries and streusel.
  10. Bake about 50 minutes.
  11. This is hard to test with a toothpick, because if you hit some almond paste you might think it isn't cooked yet--mine was perfect after 50 minutes.
Most Helpful

This is a really good cake and very simple to make. I went to the supermarket to get raspberries, as I promised to make this for the 'cameraless-chef' game and they had neither fresh ones nor frozen. So I used canned ones, which I drained really well, once they were drained there weren't quite enough so I added fresh chopped apricots to the middle layer, which worked really well. I also couldn't get any slivered almonds, so I used chopped once instead. The marzipan makes the cake very sweeet, so I might reduce the amount of sugar in the main dough to 1/2 cup next time. I'll be making this again, thanks for sharing and I hope you'll like the photos!

-Sylvie- July 10, 2005

Fantastic! So tasty! I did add about 1/2 cup more raspberries and I'm glad I did, they would have been pretty far between otherwise.

rosslare April 14, 2015

The marizpan in this cake takes it over the top and certainly differs from other similar cakes out there. Can cut back on sugar to taste because the marizpan is always very sweet by itself. This is darn good if you are a marizpan lover...otherwise maybe not so.

waynejohn1234 July 03, 2013