Categories: Fruits, Misc., Rice/grains 
      Yield: 12 servings 
  
      2 c  All-purpose flour*                1/2 ts Salt 
    3/4 c  Sugar                               1    Egg 
    1/4 c  Margarine or butter, softene        1 pk (3-1/2 ounces) almond 
      1 c  Milk                                     -Paste, finely chopped 
      2 ts Baking powder                       1 c  Fresh or unsweetened frozen 
      1 ts Vanilla                                  -(thawed) raspberries 
 
----------------------------------STREUSEL---------------------------------- 
    1/4 c  Firm margarine or butter          1/4 c  Sugar 
    1/3 c  All-purpose flour                 1/3 c  Slivered almonds 
  
  You may find the almond paste easier to chop if you put it into the. Heat 
  oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. 
  Beat all ingredients except almond paste, raspberries and Streusel in 
  medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, 
  scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with 
  half each of the almond paste, raspberries and Streusel. Repeat layers. 
  Bake about 50 minutes or until wooden pick inserted in center comes out 
  clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using 
  self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine 
  into flour and sugar until crumbly. Stir in nuts.