Ship's Knees Inn

East Orleans, Massachusetts

Specialty Recipe

Captain's Raspberry Almond Coffee Cake

Recipe created by Tom & Lisa Merrihew, former innkeepers.

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

In a small bowl, combine flour, sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Set aside.

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.

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.

Serves: 12

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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