Reviewed: Oct. 20, 2002

This recipe was incredibly easy and went over fabulously well. Doubled the recipe and used a bundt pan - same cooking time. Roasted 1/2 of the almonds to put on top when icing. Would definitely make again.

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ROY DALLMANN

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: St. Catharines, Ontario, Canada

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Reviewed: Oct. 18, 2002

This recipe was just "okay". It does taste good, but it hard is enough batter to make a "cake" let alone what I consider a "coffee cake". It is not really a coffee cake, too small, but rather more like a regular cake, cake. If I made it again I would double the recipe, for sure.

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DMMLS

Cooking Level: Expert

Home Town: Whittier, California, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Oct. 11, 2002

This coffee cake was very flavorful. I used blackberries, doubled the batter and baked it in my bundt pan. Doubled the glaze as well. Will be making this again!

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LORIDAWN

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Reviewed: Sep. 15, 2002

I substituted blueberries with 1 tbsp of suger for raspberries, and it was just as good. I will use this recipe for all of my fresh berries.

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DGR123

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Reviewed: Aug. 27, 2002

Just loved this cake. I was looking for a good recipe to use some of the raspberries growing in my yard. Company loved it!

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PAULHARRY

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Reviewed: Jul. 31, 2002

This is absolutely fabulous. It has become one of our favorite raspberry recipes. The batter is is kind of hard to spread out, but with patience it works and the results if wonderful.

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10 users found this review helpful

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JUNE24

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Reviewed: Jul. 24, 2002

Great moist recipe to use up some of those fresh picked raspberries!

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Dani

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 10, 2002

the final product was great~ the only confusing thing i came across was that there wasn't enough dough to put on top of the raspberry filling. i was worried it didn't turn out right, but in the end, i was definitely proved wrong.

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ESTINETTE

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Reviewed: Apr. 30, 2002

Wow. What an amazing cake. And it's super-easy too: all you need are a few bowls and a big wooden spoon; no need for your mixer. And the taste is heavenly. I skipped the glaze given in this recipe and instead came up with my own chocolate glaze: 2 ounces Belgian dark chocolate and 4 ounces Belgian milk chocolate melted in the microwave, with 1/2 cup hot whipping cream, all whisked briskly together with a fork. The combination of raspberry, almond and chocolate was heavenly. Possibly the best coffee cake I've ever made.

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MISSHEPESHU

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Reviewed: Apr. 1, 2002

i made this recipe for easter and my family loved it. i took some suggestions such as double the recipe for a 9" pan and used blueberries and raspberries. i skipped the glaze on the top, but sprinkled on cinnamon sugar before i baked it to give it a little zip.

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LINDA4970

Cooking Level: Intermediate

Living In: Wayne, New Jersey, USA

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Reviewed: Mar. 9, 2002

I used a springform pam to make it easier to get out. my co-workers loved this.

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Pamela Cherry

Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA

Living In: Milton, Massachusetts, USA

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Reviewed: Feb. 26, 2002

I made this cake and it was gone so quick I had to make another one. DELICIOUS. The first one I made with Raspberries, the second one I made with Raspberries and Blueberries. Very, Very good.

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MAUREENPALM

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Reviewed: Dec. 25, 2001

A Christmas morning delight - It begins a new tradition in our family - We made it with strawberries, and loved it, and look forward to using raspberries when they come in season -

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KCONNER

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Reviewed: Dec. 23, 2001

Delicious and very easy! Can't wait to try it with different kinds of berries.

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ISHKABIBBLEMOM

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2001

So easy and so delicious! I was looking for a quick dessert to make when my diabetic aunt was over. This was perfect (we left her corner un-iced). She even took the recipe home. The rest of the family raved over it. Next time I will make a bigger batch!

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DANA COLE

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Reviewed: Sep. 6, 2001

We have wild raspberries & this is a simple and delicious way to use small quantities. I added 2 Tbsp milk to the batter.

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Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

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Reviewed: Aug. 10, 2001

I doubled the recipe using the same size pan and just cooked it longer. It was awesome!

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JODIB

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Reviewed: Jun. 28, 2001

This was a great cake! I used almond extract instead of vanilla & raspberry yogurt instead of sour cream & it turned out wonderful. Can't wait to make it again!!

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23 users found this review helpful

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GRAHAMSMORES

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Reviewed: Jan. 1, 2001

My family really enjoyed this coffeecake. I was a little bit concerned initially b/c the recipe did not seem to make enough batter, but the results were wonderful. The cake DID look like a scone (b/c of the small amount of batter, I assume) but it was moist and delicious.

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RAL

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Reviewed: Dec. 29, 2000

we changed the recipie a little adding a strussel topping and some more milk to the batter, but it was so good that it was gone before I could have a second piece.

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KATAYP

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Raspberry Almond Coffeecake

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