Captains Raspberry Almond Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Raspberries are getting nice and ripe in our area right now and I can't wait to make this... I love raspberries and almonds together..the recipe is from Ship's Knees Inn East Orleans, Massachusetts and was created by Tom & Lisa Merrihew, former innkeepers. Ingredients:
ingredients for topping |
6 tablespoons all purpose flour |
6 tablespoons sugar |
2 to 3 tablespoons coarsely ground, roasted almonds |
4 tablespoons butter |
ingredients for coffee cake |
2 cups all-purpose flour |
1 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 cups fresh or frozen raspberries |
1/2 cup chopped roasted almonds |
2 eggs |
1/3 cup orange juice |
4 tablespoons butter, melted |
3/4 cup buttermilk |
Directions:
1. In a small bowl, combine flour, sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Set aside.
2. Heat oven to 375 degrees. 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 along with melted butter and buttermilk. Add dry ingredients along with raspberries and almonds. Stir just until dry ingredients are moistened - do not overmix. Spoon batter into prepared pan; sprinkle with topping.
3. Bake for 35 to 40 minutes or until top springs back when gently touched. Cool 10 to 15 minutes; remove from pan. Serve warm or cool.
4. Serves: 12
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