Reviewed: Jun. 15, 2009

This was really delicious! Fresh raspberries are a must, in my opinion. I followed the recipe as is and thought there was enough batter for an 8 inch pan. There were certainly raspberries peeking through the top but it looks pretty that way with the almonds and the glaze on top.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Jun. 12, 2009

Mmmm it was excellent. I made a few changes though. I didn't find it was enough batter so I tripled the recipe to make 2 cakes. I mixed blueberries & raspberries and added a teaspoon of almond extract to enhance the almonds on top. I made it the night before and brought it to work the next day where it was a HUGE hit. I had to forward the recipe to all my co-workers. Next time I'm going to try using cranberries and instead of almond extract add some lemon juice & zest. I'm thinking it might need extra sugar as well due to the cranberries being so sour.

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Autumn Leaves

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 12, 2009

I loved how this recipe showcased fresh raspberries instead of using preserves - I was looking for a delicious recipe to use the fresh berries we've got up here now and this cake definitely fit the bill. I made as written and used a pie pan - the batter was EXTREMELY thick and kind of hard to manipulate into the pan, very similar to those little biscuit mix pouches you buy and add water to. I got it spread "mostly" to the edges, added the berries, and then dropped tablespoons of the reserved batter on top almost like dumplings. However while cooking it filled in to the edges of the pan and spread out on top, and the raspberries looked very pretty and tempting peeking out under the batter and almonds. I did skip the sugar glaze this time and while it didn't *need* the glaze I think it would really set the berries off in the future - you could also add a layer of flavor by using orange or lemon or almond extract and really change up the cake to suit your mood. Versatile, simple, delicious and fresh - thanks very much for sharing :)

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jun. 11, 2009

Oh my goodness, the raspberry almond coffee cake was so yummy and very easy to make. I doubled the recipe as suggested by many of the reviewers. I also thought I might have made a mistake because the batter was really thick and barely covered the bottom of the pan. It turned out perfect. I am so pleased with this recipe that I am going to look at other recipes that Melissa has submitted. You will look like a rock star if you make this for guests.

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zevadiva

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Reviewed: May 27, 2009

I decided to make a single batch, since there were only two of us eating it. I had planned on it being breakfast the next morning.. well, my husband had the last piece for breakfast... he had polished the rest off the night before! When I told him I was making it, he just ho-hummed.. not being big on raspberry items (usually :)). Needless to say, I think he has a different take on raspberry items now. I made just as posted, but I did leave off the icing. I had planned on putting it on right before serving, but it went so fast I never got the chance. We liked it so much without it, I don't know that I'll add it.. as yes, it will be a regular in our house now. Thanks for sharing, Melissa!

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tsgma

Cooking Level: Expert

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Reviewed: May 4, 2009

I didn't double this because there were only 4 of us to eat it. No one was really impressed, but I thought it was acceptable and will probably make it again. I will either make more of the sugar glaze, or add more granulated sugar in the cake. I thought it needed more sweetness.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Apr. 26, 2009

We really enjoyed this, thank you! I was positive that I had messed up since the batter was thick and I could hardly cover the bottom of the pan with it. Nevertheless, once baked the cake looked wonderful! I would recommend doubling the recipe, we ate the entire thing in a matter of minutes!

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Apr. 11, 2009

This was excellent! Much like my favorite from the grocery store. Now I can make it at home. I used the 3 berry mix from Costco, always in the freezer. Good, good, good!

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yummy!

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Reviewed: Apr. 2, 2009

Delicious!!! I doubled the recipe and it was great! This is a must try recipe.

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Amy

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Reviewed: Feb. 21, 2009

I made the coffeecake this morning, added 2 tbspoon milk. It was moist and good, not too sweet. I don't like the seeds from the raspberry :-(

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mrsllb

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Reviewed: Feb. 19, 2009

This coffe cake is sooo good and delicious,be aware that the dough is really sticky I had trouble spreading it on the bottom of my spring form pan(that's what I used)and also with the dough that you spread on top so I just droped sponfulls on top and spread it with my fingers as much as I could, I used almond extract instead of vanilla and light sour cream instead of regular.In the end it came out delicious and beautifull.I'll be making it again and again and maybe I'll try different types of berries.Thank you Melissa for sumitting such a delicious recipe.

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lvmy2girls

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Reviewed: Feb. 17, 2009

Simple easy - used fresh blueberries and skipped the nuts. Didn't change a thing and the cooking time was perfect.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Feb. 16, 2009

Very good! I doubled the recipe and used a 8' square pan and it turned out nice. I followed advice from other users and added 4TB milk to batter(add only 2TB if not doubleing). I'm glad I did, because the batter is really thick.

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hbertschy

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Reviewed: Feb. 14, 2009

Mmmmm! So yummy! The mixture of the different tastes was brilliant. Not too sweet. Changes I made and would suggest: I doubled the recipe and used a 9-inch round cooking pan and cooked it for only about 5 extra minutes. For the raspberry and brown sugar mixture, I drained the excess juice after I mashed the raspberries and sugar. I mashed in a handfull more of raspberries to the juice and added about 1 1/2 tsp. vanilla and used that as the glaze instead. SO GOOD! It also stopped the raspberry filling from being too watery and making the cake mushy. I added 2 tbsp. of milk to the batter so it would spread easier. It also made the cake more moist. I sprinkled sweetened coconut and granola on the top of the cake right before putting it in. Next time I will add more coconut and nuts. Hope that helps you all! Happy cooking:]

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yipp:]

Cooking Level: Intermediate

Living In: Napa, California, USA

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Reviewed: Feb. 11, 2009

What a pretty, dainty little cake! I prepared this exactly as written, using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just right sweetness. The raspberry filling and the topping both make this especially pretty. Hubby was going to take this to the office in the morning for his staff but, um...oh well, at least there's a big piece left for him to take for himself! Hmmm, and he always said he doesn't care for coffeecakes...

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