Reviewer:

JESSIELU

	Cooking Level: Intermediate
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Reviewed: Jul. 13, 2007

This is delicious. The girls at work loved it!

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Reviewer:

I used blueberries and vanilla yogurt and no glaze - coffee cake was sweet enough and yummy. Yes, batter was thick, but manageable. I have made other coffee cakes where batter was this thick and it makes no difference. Will definitely make this again.

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1 user found this review helpful

Reviewer:

catmama


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Reviewed: Mar. 3, 2007

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.

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Reviewer:

MICHELLE48073

	Home Town: Lincoln Park, Michigan, USA
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Reviewed: Jul. 9, 2006

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!

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Reviewer:

Rita K

	Cooking Level: Expert Home Town: Missoula, Montana, USA Living In: Juneau, Alaska, USA
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Reviewed: Jun. 17, 2006

this cake was not good had to add more milk to recipe and it was gooy I dumped it.

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Reviewer:

BWMAC


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Reviewed: Jun. 14, 2006

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.

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5 users found this review helpful