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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.

Captain's Raspberry Almond Coffee Cake Recipe

Brought to you by Ship's Knees Inn

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Yield: 11 servings

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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