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Raspberry-Marzipan Coffee Cake



  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup firm margarine or butter
  • 1/3 cup slivered almonds


  • 2 cups all-purpose flour
  • 1/4 cup margarine or butter, softened
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 package (7 ounce size) almond paste, finely chopped
  • 1 cup fresh or unsweetened frozen (thawed) raspberries

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  1. Streusel: Mix flour and sugar. Cut in margarine until crumbly. Stir in almonds. Set aside.
  2. Heat oven to 350 degrees F. Grease a 9-inch square pan.
  3. Cake: Beat all ingredients except almond paste and raspberries on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  4. Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel.
  5. Repeat with remaining batter, almond paste, raspberries and Streusel.
  6. Bake for about 50 minutes or until a wooden pick inserted in center comes out clean.
  7. Serve warm or cool.

Apricot-Marzipan Coffee Cake: Substitute 8 ounces (1 cup) dried apricots, cut into quarters for the raspberries.

Raspberry-Chocolate Coffee Cake: Substitute 1 (6 ounce) package semisweet chocolate chips (1 cup) for the almond paste.