Reviewed: Feb. 5, 2012

DO NOT USE 2 CUPS OF FROZEN RASPBERRIES as it makes it too wet . My mistake for sure. Also the batter is way too thick it's like a thick muffin batter. Next time I will certainly thin it down with a bit of milk. Taste was very good....I wound up with raspberry floating cake lol....again my fault..

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Reviewer:

KLynn

Reviewed: Jul. 31, 2011

I cut this in half for just me my husband..the batter is thick, and obviously does not "pour" so I mixed the berries around with the batter in the pan and spread it to the edge.. I used lemon juice instead of milk for the glaze.. very tasty

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Reviewer:

tmcp

Cooking Level: Intermediate

Home Town: Kimberly, Idaho, USA

Reviewed: Jul. 25, 2010

The cake had no flavor and the texture did not go well with the fruit.

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Reviewer:

carol

Reviewed: Feb. 18, 2010

This coffee cake is tender, moist and not too sweet. The whole family loved it. Easy to make!

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Reviewer:

sewnserge

Cooking Level: Expert

Home Town: Inglewood, California, USA

Living In: Oro Valley, Arizona, USA

Reviewed: Jul. 22, 2009

The batter was too thick. Followed the recipe to the letter and didn't have enough batter to finish filling my bundt pan, even after I thinned it a bit.

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Reviewer:

cristal

Reviewed: Sep. 25, 2008

Ok recipe, but something was off... I used frozen raspberries and walnuts instead of pecans. I didn't have any particular problems with the consistency or the process, I just didn't like the taste. Probably won't make it again.

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Reviewer:

Gracey

Cooking Level: Expert

Reviewed: Aug. 3, 2008

Great cake! I used frozen raspberries and didn't put nuts in and it still was very tasty.

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Reviewer:

Dana

Cooking Level: Intermediate

Home Town: Avonlea, Saskatchewan, Canada

Living In: Lo Barnechea, Santiago Metropolitan Region, Chile

Reviewed: Jul. 18, 2008

All I can say is WOW!! This is the best thing I have ever done with black raspberries, sides jelly of course! I took this to a summer party and it got rave reviews. Even the kids ate it, seeds and all. Thanks, Sherry

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Reviewer:

Sherry

Cooking Level: Expert

Reviewed: Jun. 30, 2008

Cake is yummy. I wish I would have read the other reviews first. Definitely let the cake cool a little before removing from the pan, mine was a little lopsided. Also, I was glad to see that others stated the batter was thick, I was afraid I did something wrong. Otherwise, I will definitely make it again.

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Reviewer:

SCROMER

Cooking Level: Beginning

Home Town: Findlay, Ohio, USA

Living In: Cary, North Carolina, USA

Reviewed: Jun. 4, 2008

I was disappointed after all the great reviews; I only used one cup of pecans like most people said and I love pecans but I thought it was too crunchy. My husband on the other had is eating the cake right now and thinks it is "great". I did add a chocolate glaze rather than the plain vanilla one. It also took longer to bake than the recipe said.Next time I will only put nuts in the bottom of the pan to come out on the top of the cake and perhaps that will work better for me.

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