Inns & Wineries Showcase
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The Inn at Locke House Bed and Breakfast
209/727-5715 Fax: 209/727-0873
E-mail: lockehouse@jps.net
19960 Elliott Road - PO Box 1510
Lockeford, CA 95237
http://www.theinnatlockehouse.com
When Dr. Dean Jewett Locke and his wife Delia arrived from New England in 1855 they began to build their dream home. Today the Locke House and Barn are listed on the National Register of Historic Places and the property is a California Landmark.Resident owners and innkeepers, Richard, Lani and Kerri Eklund, began restoration and renovation of the 22 room white brick farmhouse in 1992. Today each room and suite delivers uncompromising views of the inn's lovely gardens and the scenic Sierra foothills. For the true B & B aficionado, this unusual rural historic homestead makes for a truly amazing place in which to awaken. The main house accommodates four elegant rooms all with private baths and furnished in colorful splendor. The popular three-room Water Tower Suite with its spectacular views, cozy fireplace, and private deck is a romantic getaway or a writer's dream.
Guests are invited to make themselves at home in the parlors, farmhands dining room, the CarriageWay, and the country gardens located on the bluff. What with reading, relaxing, touring the wineries, antique shopping, indoor and outdoor games, and playing the piano or pump organ, a Gold Country day at The Inn at Locke House can be as full or as simple as you want it. Rates include a generous gourmet country breakfast, refreshing beverages and Lani's famous "Cookie of the Day."
Read about more unique inns in "Inns and Wineries of California's Northern Coast!"
Recipe Showcase
Grape Muffin Cake from the Inn at Locke House
Serves up to 10Streusel Topping:
1/4 cup ground almonds
1/4 cup granulated sugar
2 Tbsp. flour
Batter:
1 1/2 cups sifted unbleached flour
3/4 cup granulated sugar
1 Tbsp. double-acting baking powder
1/2 tsp. salt
1/2 Tbsp. ground nutmeg (scant measure)
1/3 cup unsalted butter
1 cup quartered seedless grapes (Thompson or Tokay)
1 large egg
1/2 cup whole milk
1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extractDirections
- Preheat oven to 350 degrees. Generously grease a 9-inch tube pan. Sprinkle with streusel mixture. (This will form a crunchy crust.) Set aside.
- In large mixing bowl mix flour, sugar, baking powder, salt and nutmeg. With pastry fork cut in butter until mixture resembles coarse crumbs. Gently stir in quartered grapes.
- In small bowl, gently beat together egg, milk and extracts. Stir liquid mixture into flour mixture just until combined. Spread batter gently in prepared pan.
- Bake until cake tests done, about 40-45 minutes. Do not overbake.
- Let cake stand in pan on cooling rack for 5 minutes. Carefully loosen edges. Invert onto serving plate. Allow cake to cool still covered with baking pan for an additional 15 minutes. Serve at room temperature.
More delicious recipes like this one can be found in "Inns and Wineries of California's Northern Coast!"
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- Preheat oven to 350 degrees. Generously grease a 9-inch tube pan. Sprinkle with streusel mixture. (This will form a crunchy crust.) Set aside.
