Mouth-Watering Raspberry Marzipan Coffee Cake Recipe
Are you a fan of marzipan and raspberries? If so, I have an irresistible treat for you! This raspberry marzipan coffee cake recipe is sure to satisfy your sweet tooth and leave you wanting more.
Imagine biting into a buttery, moist cake with a burst of tangy raspberries and chewy bits of almond paste. This cake is perfect for a lazy weekend brunch or an afternoon snack with a cup of coffee.
But this cake is not just delicious, it’s also easy to make! You don’t need any fancy equipment or hard-to-find ingredients. With just a few simple steps, you can whip up this cake in no time.
So why settle for store-bought treats when you can make your own? Try this raspberry marzipan coffee cake recipe today and impress your family and friends with your baking skills!
Why You’ll Love This Recipe
Get yourself ready for a treat because this Raspberry Marzipan Coffee Cake recipe is going to blow your taste buds away! As a barista, I can assure you that this is the perfect sweet treat to complement your coffee or tea. Here are the reasons why everyone will love this marzipan coffee cake with raspberries:
First, it has a fantastic combination of flavors that will excite your palate. The sweetness of the raspberry jam complements the nutty flavor of almond paste in the cake, creating a perfect balance that’s not too overpowering. On top of that, the streusel adds an extra layer of crunch and texture to every bite.
Secondly, this recipe is incredibly versatile, and you can customize it to fit your preferences. If you’re not a fan of raspberries, you can swap them out for blueberries or strawberries instead. You can also add chocolate chips or top it off with whipped cream to make it even more indulgent.
Thirdly, this recipe is easy to follow and takes little time to prepare. You don’t need any special skills or equipment; all you need are some simple ingredients that you probably already have in your pantry.
Moreover, this Raspberry Marzipan Coffee Cake is the perfect dessert for any occasion. Whether it’s for an intimate breakfast with your loved ones or a big brunch party with friends and family, this delicious cake will put a smile on everyone’s face.
Lastly, if you’re looking for a recipe that’s both satisfying and nourishing, then look no further than this Raspberry Marzipan Coffee Cake. Made with wholesome ingredients like eggs, milk, flour, and almond paste, this cake provides all the nutrients and energy you need to get through the day.
In summary, this recipe will delight your senses and satisfy your cravings. It’s adaptable, quick to prepare, and perfect for any occasion. So go ahead and give it a try; I guarantee that you won’t regret it!
Ingredient List
The following are the necessary ingredients to make a delicious Raspberry Marzipan Coffee Cake. Please note, this recipe requires almond paste as one of its main components.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted margarine, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup milk
- 10 oz fresh raspberries
Streusel Ingredients
Streusel is the crumbly mixture sprinkled on top of cakes that becomes crispy golden brown when baked. It gives the cake a unique texture and taste.
Ingredients for Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 ounces almond paste, finely chopped (substitute with slivered almonds if unavailable)
- 2 tablespoons unsalted margarine, softened
Quick Tip: If you’re not a fan of raspberry, feel free to swap raspberries with any other berries or fruit of your choice.
The Recipe How-To
Preheat the oven to 350°F and grease a square pan with margarine. In a large bowl, using an electric mixer on low speed, beat the coffee cake ingredients for 30 seconds. Then increase the speed to medium and beat for an additional 2 minutes, scraping the sides of the bowl occasionally.
In another medium bowl, prepare the streusel by mixing together 2 cups all-purpose flour, 1/2 cup sugar, and 1/4 cup slivered almonds. Cut in 1 cup of margarine until the mixture is crumbly then stir in the paste of finely chopped raspberries.
Fold in 1 egg and 1 teaspoon vanilla extract into the cake mixture until well blended. Gradually beat in 2 cups all-purpose flour and 2 cups milk, alternating between dry and wet ingredients.
Then, stir in 1 package (3.1 oz.) almond paste and 3 cups of fresh or frozen and thawed raspberries until completely combined. Discard any raspberry juice that collects at the bottom of the bowl.
Spoon half of the batter into the greased pan followed by half of the raspberry-streusel mixture. Layer again with remaining batter and streusel on top. Bake in a preheated oven at 350°F for about 50 to 60 minutes or until toothpick inserted in center comes out clean.
Let it cool for at least an hour before serving. Serve alone or topped with whipped cream or cream cheese frosting for a more decadent experience.
Substitutions and Variations
The Raspberry Marzipan Coffee Cake Recipe is already a delicious treat on its own, but there are numerous ways to experiment and customize it to your liking. Here are some ideas for substitutions and variations you can try so that you can enjoy a different twist of the recipe each time:
– Berries: Use different types of berries like blueberries, strawberries, or blackberries instead of raspberries. This can add a nice burst of color and flavor to your cake.
– Nuts: Instead of slivered almonds, you can use chopped pecans, walnuts or hazelnuts in the streusel topping to add a crunchier texture.
– Icing: Top the cake with a simple glaze made from powdered sugar and milk. Or, if you want to make it even more indulgent, add a cream cheese frosting or whipped cream icing just before serving.
– Filling: You can add other fillings besides raspberry jam, like lemon curd or blueberry compote. This will give your cake a different flavor profile each time.
– Shape: Rather than baking it in a square pan, try using a bundt pan for a more elegant presentation. You can also make this into cupcakes by dividing the batter among 12 muffin cups.
Overall, remember that recipes are not set in stone – they’re meant to be experimented with and customized according to your preferences. So get creative with your Raspberry Marzipan Coffee Cake Recipe!
Serving and Pairing
The delicious Raspberry Marzipan Coffee Cake Recipe is perfect for breakfast or brunch. It can also work as a midday snack or an indulgent dessert served with a dollop of whipped cream or a scoop of vanilla ice cream. This cake pairs perfectly with a cup of hot coffee, providing that much-needed caffeine boost to start your day.
For an even more decadent experience, pair the cake with a raspberry coffee or almond coffee to complement the nutty flavors of the marzipan paste and the tartness of the raspberries. You could also serve this moist cake alongside a fresh fruit salad or some crispy bacon for a satisfying breakfast or brunch spread.
If you’re looking for something even sweeter, try drizzling some raspberry jam over the top of your slice. This will enhance the fruitiness of the cake and add some extra sweetness to this already delightful treat.
For special occasions, try making this cake as a layer cake with raspberry filling and almond cream cheese frosting. The subtle almond flavor will pair beautifully with the tartness of the raspberries, creating a perfectly balanced flavor and texture in each bite.
Overall, this Raspberry Marzipan Coffee Cake Recipe is a versatile treat that can work well with any meal of the day, and paired with coffee or tea, it’s sure to be a crowd-pleaser at any gathering.
Make-Ahead, Storing and Reheating
If you’re someone who likes to be prepared, the good news is that this raspberry marzipan coffee cake can be made ahead of time. It’s perfect for brunch or a special weekend breakfast, so you can whip it up the night before and have it ready in the morning.
To make the cake ahead of time, bake it as directed and allow it to cool completely. Then cover it tightly in plastic wrap or foil, and store in the fridge for up to two days. When you’re ready to serve it, simply reheat the cake in a 350°F oven for 10-15 minutes until warmed through.
This coffee cake also stores well, making it a great option for meal prep or taking on-the-go. Once baked and cooled completely, wrap tightly in plastic wrap and keep at room temperature for up to four days. You can also freeze the coffee cake for up to three months. To thaw, take it out of the freezer and let it sit at room temperature overnight before reheating as directed.
Reheating is a breeze with this recipe thanks to the almond paste and raspberries inside which keep it moist and flavorful even after storing. The key is reheating gently in order to prevent it from drying out. Whether you’re enjoying leftovers or need a make-ahead brunch item, storing and reheating this raspberry marzipan coffee cake couldn’t be easier.
Tips for Perfect Results
When it comes to making the perfect raspberry marzipan coffee cake, a few key tips can make all the difference in the outcome of your recipe. Here are some recommendations to ensure that you achieve the best possible results with this delectable dessert.
Firstly, it’s important to ensure that all of your ingredients are at room temperature before starting. This includes the eggs, milk, and margarine. Room temperature ingredients blend more evenly and create a better texture than those straight out of the refrigerator.
When baking the cake itself, it’s crucial to not overmix the batter. Overmixing can cause a dense or tough texture in your final product. Mix your batter just enough for all of the ingredients to be fully incorporated.
When preparing your streusel topping, make sure to use cold margarine so that it doesn’t melt too quickly during the baking process. This will give you that perfect crumbly texture that complements the softness of the cake.
To assist with even baking, it’s recommended to place your cake pan on a baking sheet before placing it in the oven. This helps heat distribute evenly through the bottom of the pan, preventing any hot spots from causing uneven baking.
Finally, don’t be afraid to get creative with your raspberry marzipan coffee cake! Consider adding a drizzle of raspberry jam or cream cheese frosting for an extra layer of sweetness. Or, for a decadent twist on this classic treat, try turning it into a layer cake with alternate layers of raspberry filling and almond paste whipped cream.
By keeping these tips in mind while baking your raspberry marzipan coffee cake, you’ll be sure to create a delicious dessert that rivals any bakery treat.
Bottom Line
In conclusion, this raspberry marzipan coffee cake recipe is a true showstopper. From the sweet and nutty flavor of the almond paste to the tartness of the raspberries, every bite is sure to please your taste buds. Whether you’re a fan of coffee cakes, almond desserts, or fruity pastries, this recipe has something for everyone.
And the best part? You can easily customize this recipe to your liking by adding your own variations and substitutions. So don’t be afraid to experiment with different flavors and ingredients! With a little creativity and imagination, you can transform this simple cake into a decadent layer cake or even a raspberry-filled crumble.
So what are you waiting for? Gather your ingredients and preheat your oven, because this recipe is too good to pass up. I guarantee that once you try this raspberry marzipan coffee cake, it will quickly become one of your go-to dessert recipes for years to come. So go ahead and indulge in a slice (or two) – you won’t regret it!
Raspberry Marzipan Coffee Cake Recipe
Ingredients
- 1/4 cup margarine
- 1/3 cup flour
- 1/4 cup sugar
- 1/3 cup slivered almonds (optional)
- 2 cups flour
- 3/4 cup sugar
- 1/4 cup margarine, room temperature
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 egg
- 3 1/2 ounces almond paste, finely chopped
- 1 cup raspberries
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9 inch square pan.
- Mix together the first four ingredients to make a streusel for the top. Set aside.
- Beat together the flour, sugar, margarine, milk, baking powder, vanilla, and the egg on low speed for 30 seconds, then beat for 2 minutes on medium speed.
- Spread half the batter in the pan.
- Sprinkle with half of the almond paste and all of the raspberries.
- Repeat the batter layer and almond paste.
- Sprinkle streusel mix on top.
- Bake for 40 to 50 minutes, until a toothpick comes clean.
Add Your Own Notes
Nutrition
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