Christmas and marzipan are one and the same for me. Well, not really, of course, but one is actually not possible without the other. Throughout the year I am not the slightest interested in marzipan – around Christmas it suddenly makes sense ;P This means this Easy Marzipan Streusel Coffee Cake is perfect for the holiday season. If you are a fan of marzipan, you can make it year-round, of course. Not gonna keep you from baking something delicious ;P
One reason I only make this cake around Christmas is the fact, that it’s actually a bit too sweet for me. Well… maybe not too sweet but definitely too much sugar ;) As you might know – I am trying to remove sugar from my diet wherever possible. That’s one of the reasons, why I always suggest using xylitol instead of sugar in my recipes if you want to get rid of some or all of the sugar normally needed in those recipes. Same here… but if you use “regular” marzipan, this cake will never be sugar-free. Unfortunately ;P
Regular marzipan is made with up to 35% of sugar – you can buy sugar-free marzipan, but I assume most of you won’t have that lying around in their kitchen cabinet. Neither do I ;P
Anyway. No matter how much sugar this cake has added – it’s a really delicious cake. If you like marzipan and almonds this will be something for you for sure. In Germany, many supermarkets sell similar cakes (without the streusel topping) – one of my favorite treats back when I was a kid in school. We often bought a cake like that and ate it instead of lunch. Not the healthiest option out there, but a delicious feast every time we did it. Nothing I would do today… even if I could ;P I prefer eating less and enjoying it longer…
INGREDIENTS / ZUTATEN
3.5 oz. (100g) all-purpose flour
2 tbsp. sugar (or xylitol)
1/4 cup (60g) cold butter
For the batter:
1/2 cup (120g) cold butter
7 oz. (200g) marzipan, at room temperature
1/4 cup (50g) sugar (or xylitol)
1 tsp. vanilla extract
3 large eggs
2.7 oz. (75g) all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. amaretto
100g Mehl (Type 550)
2 EL Zucker (oder Xylitol)
60g Butter, kalt
Für den Teig:
120g Butter, kalt
200g Marzipan, Zimmertemperatur
50g Zucker (oder Xylitol)
1 TL Vanille Extrakt
3 Eier (L)
75g Mehl (Type 550)
1 TL Backpulver
1/4 TL Salz
2 EL Amaretto
DIRECTIONS / ZUBEREITUNG
2. For the streusel mix the flour with sugar (or xylitol) in a bowl. Add the cold butter and rub everything between your fingers until different-sized streusels form. Set aside in the fridge until needed.
3. Add the cold butter and marzipan in small pieces to the bowl of your stand mixer and mix until well combined. Add the sugar and vanilla extract and mix in. Add the eggs one after another and mix well after each addition. Mix the flour, baking powder, and salt and add together with the amaretto to the bowl – mix until just combined. Transfer the batter to the prepared loaf pan, smooth out the top, and sprinkle with the streusels. Bake for about 50-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down in the pan for some time, then remove and let cool down completely on a wire rack.
2. Für die Streusel das Mehl mit dem Zucker (oder Xylit) in einer Schüssel vermischen. Die kalte Butter dazugeben und alles zwischen den Fingern zerreiben, bis sich unterschiedlich große Streusel bilden. In den Kühlschrank stellen, bis sie gebraucht werden.
3. Die kalte Butter und das Marzipan in kleinen Stücken in die Schüssel der Küchenmaschine geben und so lange verrühren, bis eine homogene Masse entstanden ist. Den Zucker und den Vanille Extrakt dazugeben und unterrühren. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl, Backpulver und Salz mischen und dann zusammen mit dem Amaretto in die Schüssel geben – nur so lange verrühren, bis sich alles gerade so verbunden hat. Den Teig in die vorbereitete Form füllen, glatt streichen und dann die Streusel darauf verteilen. Für etwa 50-55 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den fertigen Kuchen aus dem Ofen nehmen und in der Form kurz abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
PrintEasy Marzipan Streusel Coffee Cake
- Prep Time: 00:20
- Cook Time: 00:55
- Total Time: 01:20
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
An easy peasy coffee cake for Christmas (or every other day of the year): a Marzipan Streusel Coffee Cake. Great flavors and really easy to prepare.
Ingredients
For the streusel:
3.5 oz. (100g) all-purpose flour
2 tbsp. sugar (or xylitol)
1/4 cup (60g) cold butter
For the batter:
1/2 cup (120g) cold butter
7 oz. (200g) marzipan, at room temperature
1/4 cup (50g) sugar (or xylitol)
1 tsp. vanilla extract
3 large eggs
2.7 oz. (75g) all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. amaretto
Instructions
1. Preheat the oven to 350°F (175°C). Line a 10×5 inches (25x12cm) loaf pan with a piece of baking parchment and grease lightly. Set aside.
2. For the streusel mix the flour with sugar (or xylitol) in a bowl. Add the cold butter and rub everything between your fingers until different-sized streusels form. Set aside in the fridge until needed.
3. Add the cold butter and marzipan in small pieces to the bowl of your stand mixer and mix until well combined. Add the sugar and vanilla extract and mix in. Add the eggs one after another and mix well after each addition. Mix the flour, baking powder, and salt and add together with the amaretto to the bowl – mix until just combined. Transfer the batter to the prepared loaf pan, smooth out the top, and sprinkle with the streusels. Bake for about 50-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down in the pan for some time, then remove and let cool down completely on a wire rack.
Notes
Enjoy baking!
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