Firm Almond Streusel Topping

Firm Almond Streusel Topping

Ingredients:
1 tablespoon firm margarine or butter
3 tablespoons all-purpose flour
3 tablespoons sugar
1/4 cup sliced almonds

Directions:
Grease rectangular pan, 13 × 9 × 2 inches. Mix 3/4 cup of the flour, the
sugar, margarine, salt and yeast in large bowl. Stir in warm water. Beat
on medium speed 2 minutes, scraping bowl occasionally. Stir in enough
remaining flour until dough pulls away from side of bowl (dough will be
sticky). Pat dough evenly in bottom and 1/2 inch up side of pan, using
floured fingers. Cover and let rest 15 minutes.
Heat oven to 375º. Prepare Cream Cheese Filling and Streusel Topping;
reserve.
Bake crust 10 to 15 minutes or just until edges begin to brown. Spread
Cream Cheese Filling over crust, almost to edges. Stir raspberry
preserves; spoon evenly over filling. Sprinkle with Streusel Topping. Bake
20 to 25 minutes or just until almonds in topping begin to brown. Serve
warm or let stand until cool. Refrigerate any remaining coffee cake.
CREAM CHEESE FILLING:
Beat all ingredients on low speed about 1 minute or until smooth.
STREUSEL TOPPING:
Cut margarine into flour and sugar with pastry blender until crumbly. Stir
in almonds.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Description:
"Even though this elegant coffee cake is made with yeast, it's quick
because there's no kneading or long rising time."
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Cake"
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