Reviewed: Sep. 27, 2008

My sis and I made this for our mom's birthday, and it was a hit to say the least. She said it was better than any traditional birthday cake she's ever had! Omitted the glaze and served it with whipped cream instead... so delicious.

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Jen D.

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

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Reviewed: Sep. 19, 2008

I have made this recipe so many times this summer, Love it! But I always use yogurt, instead of sour cream.

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Donna's

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Reviewed: Jun. 10, 2008

Have made this recipe 3 times - it's a favorite! I definately agree with others to double the recipe for one coffeecake. By accident I didn't double the white sugar the first time I made it, however it turned out great, I still only use 1/3 cup. The batter is difficult to work with - especially the top layer. I have had pretty good results by simply buttering my hands before working with it. Very much recommend this recipe overall!!! Thanks :)

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Tiff

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Reviewed: Jun. 8, 2008

Perfect. Simple, quick, and it came out very light and fluffy. Loved it!

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Jennifer C.

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Reviewed: May 24, 2008

I made this today and i absolutely LOVED it! I brought some over the a friends house to share and she was surprised at how good it was...i did everything the way the recipe says, only i mixed powdered sugar and cinnamon and sprinkled it on top which made it not only taste better, but look better too

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Kelsey

Cooking Level: Intermediate

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Reviewed: May 7, 2008

very good and certainly simple to make!! I def suggest making the drizzle as it needs the extra dash of sweetness I think.

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Feb. 17, 2008

The dough has absolutely no flavor. Center was not cooked all the way, edges were too dense. I doubled the entire recipe as others had recommended & baked in a 9" spring form pan. Also I had sprinkled cinnamon ontop of the berries prior to topping with the remaining dough.

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lgebski

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Reviewed: Feb. 10, 2008

This tasted awesome, but I gave it 4 stars because it the batter was not easy to spread out in the cake pan. It seemed like there should have been maybe a little more "wet" ingredient to mix into the dry. I had to mix a little more than I felt I should. For the glaze, I ended up using the 1/4 C. plus 1/8 C. more confectioner's sugar because 1/4 was just too watery.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Sep. 15, 2007

Followed the recipe exactly but added 1/4 cup heavy cream to thin the batter so it would spread more easily. Baked for 30 minutes and it was done. I would follow others' advice and double the batter. I had a lot of exposed raspberries, but it still came out tasting good. However, it is not good as leftovers. It's definitely something you want to eat the same day.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2007

Maybe I got my hopes up too high on his one but I was dissappointed. It's not terrible but no one in the family was really thrilled about it. We ate it but I won't make it again.

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casey

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Reviewed: Aug. 2, 2007

Not sure what happened but after 30 min it was overcooked....It was good other than it being a little dry....

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Jul. 31, 2007

So easy to make and it was a huge hit -- my boyfriend raved about it and even went so far as to create a "top 3" dessert list -- this was one of them. Thanks!

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 26, 2007

Very good coffee cake! I should have listened to other reviewers in doubling the recipe but I made it as is. I didn't have enough dough to cover the raspberries and make the cake part so I just put it all on the bottom, topped that with the raspberries and topped that with the almonds. It still turned out delicious, I'm eating my second piece as I write this.

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MelanieR

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

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Reviewed: Jul. 22, 2007

I cut down on the brown and white sugars by 1/3 (we like less sweet) and decreased cooking time by 10 minutes, but other than that followed the recipe. Turned out very delicious. Next time I might add a dash of almond extract, and extra Raspberries!

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jun. 25, 2007

This is so simple and delicious. You could use any berries I think. Yes, is is thinner compared to a slice of cake but I like that. I only had to bake mine for 25 mintues so I would definately watch the time.

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Southern GurL

Cooking Level: Expert

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Reviewed: Jun. 20, 2007

This cake was very delicious. Unfortunately I did not read the other reviews first and didn't double the batter but it was still delicious. The cake did not cover the raspberries but it still cooked up well. I am excited next time I see raspberries to make this again but will more dough.

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jessicacooks

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 13, 2007

oooo, this is good. Fresh raspberries with almonds is delish, and only 6gm of fat my friends! I added a dash of cinnamon to the batter and a spash of almond extract to the berries and chopped whole almonds to give more of a crunch. Double if you wish as others suggest; but this fit perfectly in a loaf pan for me.

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SWEETNOTHINGS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 26, 2007

This cake is great easy to make and looks impressive. I doubled the recepie as suggested i think it needs to be.i also made it with mixed frozen berries and it was very yummy too!

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Chocoholic

Cooking Level: Intermediate

Living In: Warragul, Victoria, Australia

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Reviewed: Apr. 15, 2007

My family likes fresh made coffee cakes on Sunday morning so I am always looking for one that is relatively quick to make yet appealing to coffee cake lovers. One of the family members is allergic to sour cream. So I substituted cottage cheese for the sour cream. I had strawberries on hand so I used strawberries rather than the raspberries. Everyone raved about this coffee cake. I will be trying this one again with other fresh fruits!

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SueL

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Longmont, Colorado, USA

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Reviewed: Feb. 25, 2007

We liked this recipe. Our raspberries had gone bad, so I used a combination of strawberries and blackberries. It was very good. I was so glad I read the reviews to double the recipe - it would have been so short otherwise. We didn't increase the cooking time at all, and it came out great. For us, the icing is really needed; the cake is not that sweet on its own. Next time I'll try a streusel topping or add a bit of cinnamon for extra flavor.

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NewBride

Cooking Level: Expert

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Raspberry Almond Coffeecake

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