Raspberry-Marzipan Coffee Cake

• 2 cups flour, all-purpose
• 3/4 cups sugar
• 1/4 cup butter softened
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 each eggs
• 3 1/2 ounces almond paste finely chopped
• 1 cup raspberries fresh or frozen thawed, unsweetened, or strawberries
• 1/4 cup butter firm
• 13 cup flour, all-purpose
• 1/4 cup sugar
• 13 cup almonds slivered

1. Heat oven to 350F (180C).
2. Prepare Streusel.
3. Grease 9x9x2 inch square pan.
4. Beat all ingredients except almond paste, raspberries and streusel in medium bowl on low speed 30 seconds.
5. Beat on medium speed 2 minutes, scraping bowl occasionally.
6. Spread half of the batter in pan.
7. Sprinkle with half each of the almond paste, raspberries and Streusel.
8. Repeat layers.
9. Bake about 50 minutes or until wooden pick inserted in center comes out clean.
10. Note: If using self-rising flour, omit baking powder and salt.
11. STREUSEL: Cut butter into flour and sugar until crumbly.
12. Stir in nuts.

flour, sugar, butter, milk, baking powder, vanilla, salt, eggs, almond paste, raspberries, butter firm, flour, sugar, almonds slivered

Taken from recipeland.com/recipe/v/raspberry-marzipan-coffee-cake-1119 (may not work)