Reviewed: Dec. 31, 2011

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...

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Jul. 28, 2011

To all that attempt to make this...the batter is going to be thick. This is how the recipe is but do not fear. My daughter and I just made this and it is absolutely delicious! I love it and as easy as it is to make it is a keeper in my family's dessert menu.

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Reviewer:

dcis1970

Reviewed: Jun. 12, 2011

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!

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Reviewer:

A Turtle in the Kitchen

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

Reviewed: Mar. 25, 2011

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!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jun. 30, 2010

Very thin in height, but very good in taste, mainly due to the berries.

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Reviewer:

kristina

Cooking Level: Intermediate

Living In: Marion, Indiana, USA

Reviewed: Apr. 30, 2010

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.

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Reviewer:

tashjean

Home Town: Payson, Arizona, USA

Reviewed: Jul. 16, 2009

Got great reviews with this recipe, altho I wasn't too thrilled. Changed it a bit so that maybe why. Used 1 cup of frozen blueberries and vanilla yogurt. Am going to try strawberries next.

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Reviewer:

sherry

Reviewed: Jul. 2, 2009

Overall, this had a really good texture and flavor. However, it didn't seem like there was much batter. I spread it all in the bottom of the pan, then topped with the raspberry mixture. I also added cinnamon to the batter. Good even without the glaze, straight from the oven!

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Reviewer:

jenny

Reviewed: Nov. 22, 2008

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.

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