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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Charlie

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Reviewed: Jul. 29, 2009

This was a great recipe. I used other suggestions and used almond extract instead of vanilla, made 1 1/2 X the amount of batter. My batter was pretty thick and wouldn't pour so it turned out more like an apple betty texture but it was great. I made mine in a springform pan and it made an excellent presentation. Will try again with other berries and use a cream cheese/powdered sugar glaze on it. Yummy.

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MIKKO

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Reviewed: Jul. 29, 2009

I used Blueberries instead of Raspberries, I doubled the recipe and omitted the glaze. It was very good as a breakfast item.

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Kjell Stava

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Reviewed: Jul. 28, 2009

It was good, not great. I used frozen raspberries and pecans instead of fresh berries and almonds. It was all i had on hand. I don't think that these changes made a huge difference. Overall, it is pretty good and i will probably make it again if i need to use up some berries before they ruin.

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Jul. 27, 2009

I just made this cake and already there has been two huge slices cut into it and the first words I heard was 'This is good!' Okay,I used blueberries instead,(that's all I had on hand and wanted to use them before they ruined and I used pecans instead also.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Jul. 27, 2009

I had picked raspberries that day and wanted a recipe that the berries would not be lost in. This was wonderful. I used walnuts instead of almonds, as it was what I had on hand. Can't wait to make again.

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corky

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Reviewed: Jul. 27, 2009

I made this coffee cake today using fresh blackberries...used two cups of them...it turned out GREAT and the taste was to die for. My neighbor loved it...said it was a "prize winner"..in fact, she asked for the recipe. I doubled the recipe and used a 9 inch spring form pan and baked the cake for 50 minutes. This recipe is definitely a keeper...THANKS SO MUCH for sharing such a GREAT recipe. Will make this coffee cake over and over again using whatever berries I'm able to get at our local store or farmers market.

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Shilo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Shelby, North Carolina, USA

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Reviewed: Jul. 22, 2009

Tasty! Super easy to throw together. I also used blackberries instead of raspberries since they looked better, also I only had light sour cream and it worked just fine. Baked it for only 28 minutes and it was done, used an 8 1/2 inch pan since that is what I had. Used chocolate instead of the glaze since i was using this for dessert. Perfect dessert, not too heavy but very yummy!

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MSPOONER

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 18, 2009

This was a great recipe. I made two of them for company. On the first one, as per other reviews, I made a double batch of dough and only used 1 cup of raspberries. I used vanilla extract and left out the almonds (allergies). The second one I doubled the raspberries along with the dough. This took 25 more minutes to cook. So, after 45 minutes, I turned the oven down to 325 to finish baking. This did dry out the dough a bit more then the first one. I also used frozen drained raspberries. I also used a 9 inch round pan (cause that is what I own) and when it was done baking, the first one filled it perfectly. The second one was really full, a bit over the edge, and some spilled onto my baking mat. I used powdered sugar, raspberry extract and heavy cream for a drizzle on top for both. Both of these got rave reviews. Only two people noticed the dryness in the second one. I bet you can substitute any fruit for this. Yes, I will be making this again!

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Puppydogs

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Reviewed: Jul. 15, 2009

The coffee cake was delicious, but I didn't care for the glaze - I think next time I might try a chocolate glaze, as someone else on here suggested... I used the single recipe, and squished down my cup of berries - which was too much, but I love raspberries, so it ended up okay. My biggest problem is, it might all be gone by the time the rest of my family gets home!

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BethR

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Reviewed: Jul. 15, 2009

Like some other reviews suggested - I doubled the recipe too, The only small things I changed was making it using 1 tsp of vanilla and 1 tsp almond extract, otherwise I did not alter it in any way. While the batter was thick it was no problem spreading the bottom layer with an offset spatula. Then sort of drop blobs onto the top and you will see it more or less cover it. I did make the powdered sugar glaze adding a little almond extract. Super yummy

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cookin kathy

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Reviewed: Jul. 14, 2009

Very good, thick batter so I had to add a little milk.

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LeighRoy7

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Jul. 12, 2009

I love this coffeecake! I use a small glass 1 qt casserole for this and it fits perfectly. Add 2 more tbls milk to the batter, otherwise it's a bit stiff.

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 11, 2009

I didn't really care for this, it just didn't suit my personal taste. It is not sweet at all and very dry. I started checking to see if it was done at 35 mins., it baked for 38 mins., so I don't think I over baked it. I will keep looking for moister coffee cake recipes.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 9, 2009

This was great! I didn't use almonds, but the cake ended up being very moist and delectable. I will definately make this again.

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Stevie Bowden

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Reviewed: Jul. 4, 2009

This recipe works so well with other type fillings. So far, I've used Blueberries, Cranberries, Apples and apricots using the basic Raspberry recipe. Each one has been a winner.

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Zach

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

This one is a keeper. It's easy and delicious. I used almond extract instead of vanilla in the glaze and it went very nicely with the raspberry flavor.

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Pamela

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Reviewed: Jun. 28, 2009

This was the first time for this recipe for me and it won't be the last! It has great flavor. I doubled the recipe and used 4 c. of fresh raspberries. I added 1/4 c. of milk and used 1 t. vanilla and 1 t. almond in the cake batter. Instead of sour cream, I used plain vanilla yogurt. I toasted pecans and put those on the top. It was baked in a 9 inch springform pan which was just a perfect size. It needed more than 40 minutes with the extra raspberries so I added almost 10 more minutes of baking time. I did glaze the top since it's a very small amount of glaze and served it with a scoop of vanilla ice cream. It was a hit!

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Love my Doxie

Cooking Level: Expert

Living In: Woodbury, Minnesota, USA

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Reviewed: Jun. 28, 2009

Have made this so many times and didn't realized I had not written a review. WE love this cake and just the right size for us (use a 7 in. round tin) Have substituted blueberries for raspberries (husband likes them) and also 1 tsp. grated lemon rind in place of vanilla just for a change of flavor. Also, seems to cut down on the sweetness. Afraid we never glaze the top - just a bit of ice cream or frozen yoghurt. Yum.....

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 16, 2009

I made 2 batches of the dough and prepared the cake in a 10 inch springform pan. Increased the raspberries by about 50% (and brown sugar). Turned out really well!!! Next time I may add a bit of almond extract to the dough to make it more almondy (is that a word?)!

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