Reviewed: Dec. 26, 2007

Easy and excellent. I confess that I already had full-fat sour cream and cream cheese on hand, so I used those, and it came out perfectly. Used a 9" pan and baked for 25 minutes, just right. Moist, light, delicious. I'll try it again with the low-fat ingredients because I'm sure it'll taste just as great. Also, my kids scarfed it down, which always makes a recipe a winner.

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Cooking Level: Expert

Reviewed: Aug. 2, 2006

This was very delicious!! It tastes so "expensive".. delicate and gourment :)

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Reviewer:

Kitchen Queen

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Meadows Place, Texas, USA

Reviewed: Jul. 31, 2006

This is out of this world delicious! We picked fresh raspberries and blackberries. I also added 1/3c white chocolate chips on top of the raspberries. I used a 6" cake pan and just baked it five or ten minutes extra...keeping an eye on it of course. Not only is it delicious, but it is beautiful as well.

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J. Blazic

Living In: Gaylord, Michigan, USA

Reviewed: Jul. 15, 2006

This cake is incredibly good. It is moist, and has the perfect blend of raspberry and almond flavor. When adding the crumb topping, make sure the edges are covered with crumbs. If they arn't, they will swell up unevenly and look unappealing.

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Houcks

Reviewed: May 16, 2006

I find almond extract to be very artificial in taste, even with just 1/2 tsp, so I used about 1/8 tsp of almond extract and a touch more vanilla extract. Cake came out wonderful in texture and flavor. A definite keeper.

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Reviewer:

amaz

Reviewed: Apr. 30, 2006

Sooo good!! I made this for a brunch and everyone loved it. Nice texture and great taste. I followed the recipe exactly, and it was done in exactly 30 minutes.

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Reviewer:

Hillary

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Santa Barbara, California, USA

Reviewed: Jul. 25, 2005

I found this cake to be delightfully scrumptious. I made it very late one night and in a tired state of mind, and forgot to add the sliced almonds to the topping. The cake came out so smooth and delicate in texture and flavor that I actually think that the sliced almonds weren't necessary, it seemed to just melt in my mouth! The almond extract was just the right amount for an amaretto type taste. Serving it with a flavored coffee such as hazlenut or french vanilla would be a nice compliment to the crumb cake. The next time that I make this cake, I will try it with the almonds, only I might chop them up finely to add to the crumb mixture to keep it crumbly.

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REDPONYGIRL

Cooking Level: Expert

Living In: Catawissa, Pennsylvania, USA

Reviewed: Dec. 30, 2003

Lovely! I made this for Christmas Eve and we enjoyed it with friends. I think next time I would add almond extract to the liquid mixture. The only almond flavoring, as is, is derived from the slivered almonds on top. That's just not almond-y enough for me.

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