Reviewed: Aug. 9, 2005

Excellent coffee cake. I followed the directions exactly and had a beautiful cake that we enjoyed. Thanks for the recipe.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Jul. 18, 2005

Rating this 'as is', I made it exactly following recipe. I would increase the batter as per other reviewers - maybe 2 times the batter and 1.5 times the berry mixture. The flavour is quite nice, simple like you'd expect from the ingredients...sort of a spongy/light texture, not too much flavour. A bit like angel food. Skipped the frosting, it's sweet enough already. Nothing special but then neither are the ingredients or the effort required!

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OCTOVUS

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Reviewed: Jul. 15, 2005

This cake is very good...moist and not too sweet. Doubling the batter was a great idea. The first time I made it I forgot to put the second layer of batter over the top...this time I reserved the batter and followed the directions but I actually prefered it without the second layer. Although it didnt rise quite as high, you could see the raspberries and nuts together. Thanks for a great recipe!

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SHAUNSMOM

Cooking Level: Expert

Living In: Parkton, Maryland, USA

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Reviewed: May 15, 2005

YUMM...I used previous recommendations in preparation. I multiplied the recipe by 1.5 (I think doubling it would have overflowed my 8 inch cake pan), added 2 tablespoons of skim milk to wet ingredients, spread 2/3 of batter, then raspberries, then final 1/3 of batter, and omitted the frosting. I did not have sliced almonds, but I did have whole almonds, so I ground them pretty fine in a coffee grinder and sprinkled them on top, PERFECT! Really looked like a crumb top! I will definitely make this one again, moist, sweet, and lovely.

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HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: May 8, 2005

Great! I added about 3 tbsp. milk (as recommended) and also added the zest of one small lemon and squeezed some of its juice into the wet ingredients. The subtle lemony flavour worked well with the raspberries. I also doubled the recipe and used frozen raspberries (I didn't thaw them) It turned out fabulous!! Thanks for the recipe!

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LOCOFORCOCOA

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Reviewed: Apr. 18, 2005

freekin awsome!!!! not too sweet but sweet enuf!

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LUSCIOUSJ

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Reviewed: Feb. 28, 2005

WONDERFUL! I always make this with whole wheat flour instead of white flour, and it's still wonderful! I - personally - add almond extract to the cake and icing, instead of vanilla. I think that it really enriches the flavor! The first time I made it, I was concerned about not being able to spread the batter on top like I wanted, but it turned out great anyway. I usually make two at a time, and freeze the leftover individual slices. After taking them out of the freezer, a quick spin in the microwave is all they need.

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TwoDCsPlus1

Home Town: Hagerstown, Maryland, USA

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Reviewed: Dec. 19, 2004

i made this recipe 2x and doubled it the 2nd time which made it even better than before because it was moister!

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MAIDENZEPHER

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Reviewed: Oct. 30, 2004

It was a very good coffee cake. I omited the topping and just dusted the cake with sugar. It kept well for couple of days. If you like berries, this one is it.

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TEANADEZDA

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Reviewed: Sep. 27, 2004

I've made this now with fresh raspberries, fresh blueberries, fresh pitted tart cherries, and apple slices. Each time I followed the recipe exactly except the apple one - in that I coated the apples in sugar and apple pie spice as if for an apple pie filling, then drizzled with melted cinnamon chips. No matter how I've made it, it's still fantastic.

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amazingpitbull

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Reviewed: Aug. 16, 2004

I baked this cake for a brunch, and it was a hit. The only change I made was to add a tablespoon of milk to the batter to make it more spreadible. I didn't have the problem of not having enough batter - The cake puffed up nicely and filled my 8" round baking pan. I put 2/3 of the batter on the bottom, added the berries, and then spooned the remaining batter over the top. I ddn't completely cover the rasberries. The cake turned out visually beautiful, golden with red berries peaking out. My husband wasn't all that happy with the glaze, but he normally isn't a big icing fan. Next time I may make two and sift powdered sugar on one for him.

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SHANNSTODD

Cooking Level: Expert

Home Town: Bozeman, Montana, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Jul. 31, 2004

I was in a rush and had no time to look at the reviews but went ahead and made it based on the 5 star rating. Big mistake! I've since read the reviews and as others have noted, would by all means DOUBLE THE RECIPE! Other than being a bit dry, it was a pretty tasty and light coffeecake.

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Alison Brune

Cooking Level: Intermediate

Home Town: Millbrae, California, USA

Living In: Martinez, California, USA

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Reviewed: Jul. 29, 2003

This cake was very good. I made it with blueberries too - which I think was better than the raspberries. I added 2 Tablespoons of milk to the batter - no problem spreading the top layer.

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Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Jul. 18, 2003

Followed others' advice: doubled batter, added milk. Turned out lovely, but it was still a little dry. I chose not to make the glaze (because that seemed too dessert-like), and instead sprinkled it with powdered sugar. Also used blackberries instead of raspberries because they looked so much better at my market. So it turns out it's a flexible recipe, but it worked better for me with 2-3 tablespoons of milk added and next time I'll probably add even more.

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lightly salted

Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 6, 2003

My family raved when I made this for the Forth. It looked and tasted great garnished with some fresh raspberries and served with vanilla bean ice cream. You must double the recipe otherwise there is absolutely no way you will have enough batter. I used a nine inch cake pan and it turned out wonderfully. I also used almond extract instead of vanilla and next time I will toast the almonds before topping the cake.

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DANNYBELLE

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Reviewed: Jun. 26, 2003

I have made this recipe several times. It is easy to make and looks and tastes great! I gave the recipe to my Mom and Sister in Law, and it is now one of their f favorites too!

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KEELA823

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Reviewed: Jun. 5, 2003

Excellent! I will repeat what many others have said here - that the batter is difficult to spread over the raspberries. I doubled the recipe and used enough raspberries to coat the bottom portion of the batter in a thin layer. I also split the batter closer to 1/2 and 1/2, rather than 2/3 (on the bottom) and 1/3 (on the top) - this seemed to work out well and provided more batter to work with. An absolutely delicious coffeecake!

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SHMONTOP

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Reviewed: Jun. 3, 2003

I had fresh raspberries that I had to use and they were wonderful in this recipe. It was easy to make and not too sweet. I made one for my family and one for a friend and both families loved it. I didn't have sliced almonds so I used slivered and they were delicious. This is a keeper recipe.

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Laurie Fontaine Bennett

Cooking Level: Expert

Home Town: Biddeford, Maine, USA

Living In: Triangle, Virginia, USA

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Reviewed: May 10, 2003

Excellent! Thanks for such a wonderful recipe. I made this twice: once for Mother's Day and for a potluck. I was asked to make it again because it was that good! The first time, the cake didn't even last a day before getting gobbled up. When making this second recipe, I used a springform pan rather than a plain 8-inch pan like I did the first time. Much easier to get the cake out of the pan, but make sure the pan is securely set because raspberry juice will drip out onto the oven floor. And make sure you have enough cooking spray in the pan so that cake will be easy to remove. The first version I made did not have glaze, and we loved it regardless. The second version I made did have glaze. I didn't care much for the glaze; it was so sweet! I think this cake stands out on its own without it! Still, your mileage may vary. I used frozen natural raspberries. They work great. But make sure they're thawed before measuring them out. And be sure to drain the juice, too. Also, in both recipes, I followed the other reviewers' advice and doubled the recipe. It was very difficult to spread out the batter into the pan the first time. The second time, I added a few tablespoons of milk, and it made quite a difference! Don't worry if you don't have enough batter to spread out on top. The almonds will cover the cake nicely.

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moonlight sonata

Cooking Level: Intermediate

Home Town: Mumbai, Maharashtra, India

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 9, 2003

I liked the cake but found the actual recipe dough very sticky and hard to spread over the raspberry mixture. I reccomend doubling the recipe to make it easier to work with.

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ALLIOSNR

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Raspberry Almond Coffeecake

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