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Raspberry Almond Coffeecake
July 18, 2003

Followed others' advice: doubled batter, added milk. Turned out lovely, but it was still a little dry. I chose not to make the glaze (because that seemed too dessert-like), and instead sprinkled it with powdered sugar. Also used blackberries instead of raspberries because they looked so much better at my market. So it turns out it's a flexible recipe, but it worked better for me with 2-3 tablespoons of milk added and next time I'll probably add even more.

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