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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Topping: 6 tbsp. all-purpose flour 6 tbsp. sugar 2-3 tbsp. coarsely ground, roasted almonds 4 tbsp. butter Coffee Cake: 2 cups all-purpose flour 1 cup sugar 1 tbsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 eggs 1/3 cup orange juice 4 tbsp. butter, melted 3/4 cup buttermilk 2 cups fresh or frozen raspberries 1/2 cup chopped roasted almonds Instructions: In a small bowl, combine flour, sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Set aside Preheat oven to 375F. Grease and flour a 9-inch tube pan. Set aside. In a large bowl combine the dry ingredients. Mix well. Beat eggs in a medium bowl. Stir in juice, cooled melted butter and buttermilk. Add to dry ingredients along with raspberries and almonds. Stir just until dry ingredients are moistened--do not over mix. Spoon batter into prepared pan; sprinkle with topping. Bake for 35-40 minutes or until top springs back when gently touched. Cool 10-15 minutes; remove from pan. Serve warm or cool. * Recipe created for Ship's Knees Inn by Lisa and Tom Merrihew |
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