This cake is a beautiful little cake, and so very easy! I did use frozen raspberries and drained them; didn't have any problems with runniness. This makes a small coffee cake; if you have lots of people to feed, yes, you may want to double it, but I'd definitely use a larger pan if that is the case. This would work well with an 8 inch cake pan but with more batter it'd overfill. For ease, I used my springform pan, which would be able to hold more. Although I rarely have this happen, 40 minutes was perfect for me in this cake. I really liked the raspberry flavor along with the almond, but felt less almond would be fine as well. However, the almonds and raspberry are just so darn pretty together! I left off the glaze and I don't miss it. Thanks for the recipe!
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This cake is a beautiful little cake, and so very easy! I did use frozen raspberries and...