Marbled Raspberry Coffee Cake

Name: Marbled Raspberry Coffee Cake
Ingredients: 1 cup flour; 12 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 14 teaspoon salt; 1 (3 ounce) package cream cheese, softened; 14 cup margarine or 14 cup butter, softened; 14 cup milk; 1 teaspoon grated lemon, rind of; 1 egg; 14 cup raspberry preserves; 12 cup powdered sugar; 1 tablespoon lemon juice; 2 teaspoons margarine or 2 teaspoons butter, softened; 14 cup sliced almonds

15 ingredients

13 steps

Ingredients

1 cup flour
12 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
14 teaspoon salt
1 (3 ounce) package cream cheese, softened
14 cup margarine or 14 cup butter, softened
14 cup milk
1 teaspoon grated lemon, rind of
1 egg
14 cup raspberry preserves
12 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons margarine or 2 teaspoons butter, softened
14 cup sliced almonds

Directions

1

Heat oven to 350 degrees F.
2

Grease and flour 8-inch square pan.
3

Lightly spoon flour into measuring cup; level off.
4

In small bowl, combine flour and remaining coffee cake ingredients except preserves; blend at low speed until moistened.
5

Beat 2 minutes at medium speed.
6

Spread batter into greased and floured pan.
7

Spoon preserves by teaspoonfuls over batter.
8

Using knife, swirl preserves over top of batter to marble.
9

Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted in center comes out clean.
10

Cool slightly.
11

In small bowl, combine all frosting ingredients except almonds; beat until smooth.
12

Frost warm cake; sprinkle with almonds.
13

Serve warm.