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Ship's Knees Inn
East Orleans, Massachusetts
Captain's Raspberry Almond Coffee Cake
Recipe created by Tom & Lisa Merrihew, former innkeepers.
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.
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