Recipe by Sarah
"This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser."
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reduced-fat plain yogurt
fresh or frozen raspberries
fat free milk
I was surprised by the bad reviews. I just took the second one of these out of the oven, and wanted to see if anyone tried other fruits. This is truly delicious. Yes, the batter is thick. I used light sour cream instead of the yogurt, because I had it on hand. The secret is to barely mix the wet ingredients into the dry. Then use a spoon to spread the batter in the pan. I also drizzled the glaze on as soon as getting the cake out of the oven. This is yummy either hot, or room temp. Delicious and beautiful!
This was just OK. Not very good. I had to add some milk to the batter because it was WAY too thick. Bland in flavor, and the raspberries make it soggy at the bottom.
Perhaps the poor reviews came from those less experienced with this type of old-timey fruit dessert, like a slump, a pandowdy or a slumgullion; the dough is supposed to be "glumpy." As for me, I used vanilla yogurt (I had it on hand) and thus the cake was extra vanilla-y! I did bake it several minutes longer, but I like my cakes a bit more browned. I used frozen raspberries, my stash from last summer's fence row harvest, and I'm delighted with the results.
I thought this was a fabulous coffee cake! The ingredients were perfectly balanced, and it's a wonderful treat for those that choose to eat healthier. Obviously the bad reviews came from those who don't follow directions very well, as it turned out beautifully for me.
This just may be the most spectacular recipe I've ever tried on this site (and I've tried many, many, many...). I made it as written except I added almond extract to the glaze. the dough (this is not batter) will absolutely be thick and sticky and not real easy to work with, but that is how it is supposed to be. I baked mine in a small glass cake pan and it turned out fantastic! I'm going to make another one right now to take to work with me (I have to share this deliciousness with the world!!). **Just made cake #2, this time with LEMON pudding and put lemon in the glaze. Oh my... Wish I had some poppyseeds...
If your looking for a traditional coffee cake type recipe, this is probably not for you. I really loved this coffee cake because it wasn't overly sweet and "cakey" like some coffee cakes can be. I didn't have any raspberries on hand so I substituted with frozen peaches and strawberries and absolutely LOVED it. I also subbed Greek yogurt for regular. I panicked a little when it came time to "pour" the batter because my batter was far from "pourable". Instead I used a greased spoon to spread it in the pan. I was surprised by how moist and springy the cake was (if you're concerned about it being TOO soggy, try reducing the amount of sugar added to the berries as this produces quite a bit of liquid). I can't wait to try this again with different fruit combinations!
Very, I mean berry good coffee cake. I used a combination of blackberries and raspberries and it turned out great. And only 2 tablespoons of butter makes it even better!
Used a gluten free flour. Was unsure how it would turn out because didn't have much batter to drop over berries. Used frozen mixed berries. Turned out beautiful. The dough under the berries rose to top. Was amazing!!! The glaze on top was much needed as the cake is not very sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Berry Good Coffee Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 39
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