Instructions: Leslie Mackie served this satisfying coffee cake at the James Beard House last April for her Bakers Brunch. It also makes a delicious dessert. You can substitute other berries, such as blueberries or blackberries, for the raspberries.-JBH

2 cups whole almonds, skin on
2 1/2 sticks unsalted butter, at room temperature 1 3/4 cups dark brown sugar
6 large eggs
5 tablespoons milk
1 teaspoon pure vanilla extract

2 teaspoons pure almond extract
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 cups fresh raspberries

1. Preheat oven to 325 F (160 C). Butter and flour a 9- x 13 inch baking pan. Roughly chop the almonds. Set aside.

2. In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed. In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended. Slowly beat this mixture into the creamed butter. Dont be alarmed if the butter separates somewhat. It will come together when you stir in the dry ingredients.

3. In another bowl, combine the flour, baking powder, baking soda and salt, and mix well. Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk. Mix until just combined. Add the raspberries and stir gently to incorporate without smashing the fruit.

4. Transfer the batter to the prepared pan, evening it out to the edges. Top with the chopped almonds. Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch.

Remove from the oven and cool completely before serving.

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