Reviewed: Dec. 12, 2011

This is a delicious cake. I added a little bit of vanilla extract to the batter and doubled the blackberries. Unfortunately, I made this cake in a bundt pan and it cratered once removecd from the pan to the wire rack to finish cooling. Not sure what I did wrong. If anyone has any feedback, please let me know! Other than that, delicious and moist cake.

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2 users found this review helpful

Reviewer:

emilyv

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jul. 23, 2011

I made this cake following the recipe, including the raisins. Because there was no photo, I wasn't sure I wanted to make three 8-inch cakes, so I used a 9x13 pan and baked it for 45 minutes. It was golden, dense, moist, and delicious with coffee--I ate it for breakfast for days on end! It was sweet enough with the fruits, and didn't need any sort of frosting/glaze. I would definitely make this again!

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Reviewer:

Anna

Reviewed: Jul. 15, 2011

one of my favorite recipes....i make it every year with fresh blackberries from the farmers' market...i usually omit the raisins and add more blackberries, though.

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3 users found this review helpful

Reviewer:

jenngates

Reviewed: Jun. 12, 2011

A nice moist cake. the only disappointment i had is i was looking for something with a little more raspberry flavor. however i did use wild blackberries and i have to cook and strain them to remove the seeds.

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Reviewer:

brelax27

Cooking Level: Beginning

Reviewed: Jan. 14, 2011

I made some changes (surprise!, lol). I wanted the blackberries to be the star. So, double the blackberries and no raisins. Fake buttermilk (who keeps buttermilk in the fidge?!?). 1/4 teaspoon nutmeg and cloves and 1/2 teaspoon cinnamon. The spices are there - but in the background and supporting the flavor of the blackberries. I used a 9x13 glass pan and cooked for 55 minutes; PERFECT.

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6 users found this review helpful

Reviewer:

LadyHotchKiss

Cooking Level: Expert

Reviewed: Oct. 16, 2010

I make this recipe whenever I find fresh raspberries for a cheap price. I'm very fond it. Normally I make it with all whole wheat flour.

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3 users found this review helpful

Reviewer:

Benjamin

Reviewed: Apr. 11, 2010

I did not have raisins and used dried cranberries in place of them. I baked them as 8 baby bunts instead of the three layers and then glazed them with a simple brown sugar glaze(butter, brown sugar & vanilla) and sprinkled them with them with toasted pecan pieces. They were a huge hit!!!! Tho we discovered quickly even a baby bunt needed to be shared. Thank you sooooooo much for sharing this recipe!!!!!!!!! It will become a permanent one in my desert file!

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2 users found this review helpful

Reviewer:

CSPrasek

Cooking Level: Expert

Home Town: Cleveland, Texas, USA

Living In: Splendora, Texas, USA

Reviewed: Sep. 25, 2009

The whole family loved this recipe. I doubled the blackberries and omitted the rasins, nutmeg and cloves. If you cant eat the whole cake at once it freezes well. I will defanetly make this again.

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5 users found this review helpful

Reviewer:

Countrygirl

Cooking Level: Intermediate

Home Town: Muldrow, Oklahoma, USA

Reviewed: Aug. 17, 2008

Delicious! I took the others' advice: doubled up the blackberries & omitted the raisins. I also made the "fake" buttermilk by adding 2 T. lemon jce. to 2 cups milk & letting it sit for 10 min. I chose to use the entire amts. of cinnamon, nutmeg & cloves but it is VERY strong-flavored! Personally, I love it. But it might not be a bad idea to decrease the spices to 3/4 t. or maybe even 1/2 tsp. if you don't care for the strong flavor. It does overwhelm the blackberry and leaves a clovey taste in your mouth. :)

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Reviewer:

Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

Reviewed: May 5, 2008

I'm a novice at cooking and thought this recipe was pretty good. I don't have a basis of comparison as I haven't ate many other coffee cakes, let alone one like this. I halved the amount of sugar the recipe called for and made up for that in apple sauce. It still came out very moist as others have said and I thought good. But I'd say if you're going to do this still use a bit more than half the sugar. It could have been a bit sweeter. It was very soft and I ended up just mixing a little honey and warm water to brush over the top of it, and then popping it back in the oven for a few minutes to let the crust get a little crunchy. This worked well. It was a very pretty cake. I think I'd recommend doing it in a loaf pan rather than cake pan, though, I feel like that would go with the softness better.

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5 users found this review helpful