Reviewed: Jan. 3, 2007

Very yummy! I have used this recipe several times. It's also good with blackberries.

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Toews is Kansas

Cooking Level: Expert

Living In: Hesston, Kansas, USA

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Reviewed: Dec. 31, 2006

This recipe is great! I changed it a little: mashed the raspberries with brown sugar and added it to the liquid ingredients. Used pecans instead of almonds and put the batter in cupcake liners. Did not make the frosting. Simply served them hot with butter. Fantastic!!

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uiw64

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Reviewed: Dec. 27, 2006

I took others advice and double the recipe. Used a spring form 9 in pan, fresh raspberries, alittle more than 2 cups. I topped with chopped pecans b/c I didn't have almonds and it came out beautifully!! Everyone loved it, will definately make again!

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vkitts

Cooking Level: Expert

Home Town: Fulton, New York, USA

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Reviewed: Nov. 21, 2006

This is my favorite recipe from this site. I have made it several times. I do agree with other reviewers that it is best to double it. When I do, I use a 9 inch pan. It fills in perfectly. Though the recipe is good with frozen berries, it is BEST with fresh ones. If you do use frozen make sure to drain off as much liquid as possible to avoid a runny mess.

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JAIPO

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 16, 2006

This cake is really good!I often find most recipes have too much suger,but this cake is my preferable sweet.

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iquno

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Reviewed: Oct. 14, 2006

I used frozen raspberries rather than fresh, but did everything the way the instructions said to. It was delicious!

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CCARLSONDDS

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2006

Seemed dry and not sweet enough. VERY nutty!! Probably won't make again.

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SLM

Cooking Level: Expert

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Reviewed: Sep. 19, 2006

Raspberries were on sale so I was looking for a way to use them--this was perfect! I doubled the amount of cake batter and it turned out really well. The almonds give it a great touch. I am going to try it with other fresh fruits soon.

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RSUPER

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Reviewed: Sep. 18, 2006

This is a great, delicate enjoyable cake. It's moist and tasty, and has a good sweetenes to it. I often found myself out of reach of rasberries, so choped strawberries were a great substitute. The only difficulty was spreading the fruit mixture, since it gets so wet from the sugar, but the effort is worth it all.

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aragonzo

Cooking Level: Expert

Home Town: Frankfurt Am Main, Hessen, Germany

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: Aug. 21, 2006

Wonderful recipe!! After reading the reviews, I also doubled it. I used frozen raspberries, which next time I will thaw and drain, since they added A LOT of liquid (mushy). In fact, I'm thawing out more berries right now! Loved it!

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Val E.

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: White Salmon, Washington, USA

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Reviewed: Aug. 17, 2006

This cake is really good and it is so easy to make. I couldn't find fresh raspberries so I used frozen and it tasted great. I also added some milk to the batter and I doubled the recipe. Will definately make again.

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arbr41

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Reviewed: Aug. 15, 2006

This recipe is AMAZING!! I made this for my sister's bridal shower and everyone loved it! I tripled the recipe and used a 12-inch heart-shaped pan, and baked it for 55 minutes. The only addition I made was to add 1/4 cup of milk to the batter as others suggested, and it turned out beautifully. I also toasted the almonds before adding them to the cake. Thank you for this wonderful recipe!!

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Bubooki

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 3, 2006

I followed others' advice and doubled the recipe except for the eggs, almond and butter. Also added 2 tablespoons of milk for spreadability. This cake got rave reviews from everyone on taste and appearance. Thanks!

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Debbi

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Reviewed: Jun. 22, 2006

Yery Good! Made this in the early am and took it to work with a couple of strawberry cakes I made last night. Most people agreed that this was the best one of the three. Doubled the recipe exactly, added a few more berries and it didn't overflow the 9 inch pan but took 10 minutes more to cook. Also added one more teaspoon of milk to the glaze. A definite hit : ).

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 16, 2006

Delicious, but definitely double the recipe. I replaced the vanilla with almond extract for a little more interest and skipped the glaze altogether. Used frozen berry mix instead of fresh and it was terrific.

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SJRJA

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Reviewed: Mar. 1, 2006

Great! I doubled the ingredients and put it in a 9" pan, but did NOT double the egg, butter, or almonds. Instead, I added 1/2 cup of milk to make it spreadable. I also used fat-free sour cream, 1/2 tsp. vanilla, and 1/2 tsp. almond extract. I didn't think 1 cup of raspberries was quite enough, so I added another 1/3 cup or so. The result was a moist, light, and flavorful cake. No glaze necessary. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 7, 2005

It didn't bowl me over. Was good but not fantastic. I think I would like it with more berries. This is a little land and not very sweet. I do agree however that it is much better the second day!!

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Mom to Lena and Aiden

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 29, 2005

I made this exactly like the recipe states. The flavor is GREAT! The dough did spread a little thin in the bottom of the pan. It baked out great, but I think it could stand to have more of a bottom layer. If I wanted to make the coffeecake thicker, I think it would be easier to use a slightly smaller pan. Otherwise, I would have given this five stars. I am definately making this one over and over. Thanks for the great recipe!

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KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

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Reviewed: Aug. 18, 2005

This was good. I doubled the batter recipe and added milk like others had mentioned. I used black raspberries and it was really good. I almost think the coffeecake was better the next day!

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Shancooks

Cooking Level: Intermediate

Home Town: New Richmond, Wisconsin, USA

Living In: River Falls, Wisconsin, USA

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Reviewed: Aug. 9, 2005

I sprinkled pearl sugar on top before baking, in addition to almonds. I didn't think this cake kept well.

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SOLINARI

Cooking Level: Beginning

Living In: Setesdal, Aust-Agder, Norway

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Raspberry Almond Coffeecake

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