The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
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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Cooking Level: Intermediate

Home Town: Kimberly, Idaho, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.9 star rating.
Reviewed: Jul. 25, 2010
The cake had no flavor and the texture did not go well with the fruit.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
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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Cooking Level: Expert

Home Town: Inglewood, California, USA
Living In: Oro Valley, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
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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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
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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Cooking Level: Intermediate

Home Town: Avonlea, Saskatchewan, Canada
Living In: Lo Barnechea, Santiago Metropolitan Region, Chile

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The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
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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Cooking Level: Beginning

Home Town: Findlay, Ohio, USA
Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
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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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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