Reviewed: Jul. 13, 2007

The cooking time is way off, as others have stated, but other then that, it's a good recipe. I use 1 cup rice flour and one cup of whole wheat flour and 2 cups of mixed frozen berries. I put 1 cup of berries into the batter and the other on top.

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6 users found this review helpful

Reviewer:

Kristi

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Everett, Washington, USA

Reviewed: Jul. 12, 2007

This is such a wonderful recipe. It's moist, it's adaptable to any fruit topping. I use crushed pineapples, blueberries, raspberries, anything goes!

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4 users found this review helpful

Reviewer:

Kim S.

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

Reviewed: Jul. 4, 2007

Really easy and delicious coffee cake! Following the advice of previous reviewers, I used a 9x9 inch glass baking dish and starting testing for doneness at 45 minutes (my oven is fluky so baking is an adventure). I've used this recipe with blackberries and blueberries with excellent results each time. As is my habit, I also substituted one cup of Splenda for the sugar, a cup of whole wheat flour for one of the cups of all-purpose flour, 1/2 cup eggBeaters for the eggs, and one stick of light butter for the margarine.

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Reviewer:

AuntieJ

Cooking Level: Expert

Reviewed: May 2, 2007

one of the best cakes i ve ever baked...when i tasted the batter pre-cooked i thought it tasted a bit too floury...but it was fantastic when it was cooked...very moist...yummy...yet light and super easy to bake. i only make half the recipe so mine cooked on time and was great :) try to bake half the amount if youre having trouble with the time...cheers!

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Reviewer:

Mitra

Reviewed: Mar. 22, 2007

This is the best cake ever! Its my first time baking a cake...And this is so easy! I used self raising flour like one of the reviewer said...And its really delicious! If you want plain sponge cake...Just omit the fruits and crumbs

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12 users found this review helpful

Reviewer:

Demi

Cooking Level: Beginning

Home Town: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Reviewed: Mar. 5, 2007

Excellent taste, easy to make!

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Reviewer:

sonia

Reviewed: Feb. 2, 2007

My husband really enjoyed this coffee cake. I increased the berries to 2 cups and used a combination of blackberries and blueberries. I baked it in an 8x11.5 glass pan and cooked it for an hour.

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11 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jan. 9, 2007

We used sucanat for sugar, and whole wheat fresh ground pastry flour. It was great. My whole family loved it for breakfest!

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2 users found this review helpful

Reviewer:

kerrisk

Reviewed: Dec. 11, 2006

We loved this. Based on other reviews, I used a 9x13 pan and then the cooking time was right on. Only slight problem with that is that I think it needs more blackberries when you use a larger pan. Mine were too spread out. Oh well, it was still delicious. Thanks!

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25 users found this review helpful