The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 27, 2009
easy to whip up at the last minute. works great with frozen or fresh.
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suz

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 24, 2009
it was good, but i think blueberries would be better..that's what i will try next time. thanks!
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Photo by shana

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 22, 2009
I've made this recipe 7-8 times now & everyone LOVES it (both as breakfast or as dessert, served warm & topped with ice cream!) Because my cake pan is more like a 9" (rather than an 8" as recipe calls for) and the batter part of this recipe barely makes enough to cover the bottom of the pan (much less needing to cover the raspberries), I usually make 1 & 1/2 times the amt. of batter (flour, sugar, baking powder&soda, salt, cream, butter & vanilla extract and 2 eggs). This gives you enough batter to spread on the bottom of the pan, top with raspberry/brown sugar mixture and still have enough batter to spread on top. Bake about 5 minutes longer. Delicious even leftover a couple of days later! Travels well & makes an excellent hostess gift.
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Photo by LouHoo in VA

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA
Living In: Martinsville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 21, 2009
Absolutely wonderful recipe! We used fresh raspberries from the backyard. Didn't change a thing. Good with blueberries as well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 18, 2009
Wow, this is a yummy combination of flavors! I made minor changes: I always substitute whole wheat pastry flour for white, and because I had no sour cream on hand, I used plain yogurt. I also followed the lead of other reviewers and and used almond extract instead of vanilla. I baked it in a shallow loaf pan. It came out just great, with the texture of muffins and the appearance of coffee cake. The small amount of glaze was just right, although I think it would have been fine without it. I served it to guests this morning and they said it was their favorite part of the meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 5, 2009
A winner with coffee, or grand prize with raspberry sorbet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 30, 2009
Definitely need to double the recipe and use a 9 inch pan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 27, 2009
it should carry some sort of moisture to the cake, an almond paste added would probably be a good addition, don't know how I'd do this but....it sounds good.
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Photo by luv2cookmary

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 24, 2009
I tripled the recipe and made 2 9-inch cakes, amazing!!! i mixed half sour cream and half low-fat raspberry yogurt and found it to be absolutely amazing. like others have said, I too will toast the almonds before i put them on. it was excellent with just regular almonds, i can only image it will be beyond excellent with toasted ones. i will be making this one again soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 15, 2009
Gramma and Grampa loved it! I used walnuts instead of almonds out of personal prefrence, and I also doubled the amount of batter. I used a springform pan and it came out wonderfully!
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Cooking Level: Intermediate

Living In: Butler, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 8, 2009
So good! Thanks! I have two huge blackberry bushes outside my house so I used blackberries instead of raspberries, and because I always want apples in my coffeecake....I grated up on apple (Braeburn) and I put the apple gratings down on the batter before I put the berries is. It turned out wonderful! I also used sweetened plain yogurt instead of sour cream because I had it in my fridge.
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Photo by JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 4, 2009
Great recipe. I doubled the recipe and it was fantastic. Thanks for sharing this keeper.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 31, 2009
I've made this several times now, with a variety of summer fruits, alone or in combination (blueberries, nectarines, etc). I've also varied the nuts (I like pecans too) and added strusel to the topping. Friends and family, we all love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Photo by jess
Reviewed: Aug. 24, 2009
This recipe was delicious! It tasted like a "Raspberry Buckle with a twist" So yummy. :) I didn't have almonds, so I made a streusel and put that on top. Delicious!
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Photo by jess

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 7, 2009
Delicious! Cake disappeared quickly at our potluck brunch. Used 9 inch springform pan. Read many reviews and also doubled the recipe (can't imagine following as is...cake would be tiny!). Though, I would recommend spreading only half the batter on the bottom, as using 2/3 didn't leave me enough to cover the top. Ended up swirling it with the raspberries a bit (but did look pretty, and tasted great). Batter was very thick, and might add more moisture next time. Cake was yummy...will definitely use again!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 7, 2009
I have now made this three times, once as a small cake and twice as muffins. This is a five star recipe for three reasons. 1. It is absolutely delicious. 2. It is easy to make. 3. It is simple to substitute. First time I baked as is, was wonderful so I tried it a second time with a mixture of alpine strawberries and raspberries with orange extract instead of vanilla - amazing. Then, I tried it again with blueberries and almond flavoring - heavenly. I will keep using this recipe in every way that I can think of and I can't imagine that I will stop enjoying it!
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Cooking Level: Intermediate

Living In: Warsaw, Masovian, Poland

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 1, 2009
I was looking for something to make with the black berries I had picked and this was just the recipe. The coffecake is quick and easy to make and taste great. I added some cinnamon to the batter, substituted white flour for whole wheat flour and put in 1/2 of the butter stated then substituted 1/2 of the butter with applesauce. The recipe was great and moist, yet with a bit less fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 31, 2009
This recipe was great as is, I did not change a thing. I made it for my husband and he loved it. I thought it was one of the best coffeecakes it was so moist. I will be making this cake from now on. I can't wait to try it with fresh blueberries. Thanks Melissa!! Debra
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 29, 2009
It was good, but a bit dry. I might use more raspberries and include their juice in it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 29, 2009
The result was excellent and very tasty. I didn't bother with the glaze. However, I did have a heck of a time spreading the thick batter into the cake tin. I finally sprayed a spatula with Pam to spread it out. Also, after having used 2/3 of the batter, the 1/3 left for the top didn't seem enough. Otherwise, it baked as stated and was visually pleasing. It was a big hit. I will bake it again but will try some of the suggestions of other reviewers.
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