Reviewed: Apr. 29, 2012

Excellent! Moist and delicious. I had frozen apricots on hand so I used those instead of raspberries. Everyone loved it. I substituted canola oil for the butter, but everything else was the same.

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Reviewer:

T. Hicks

Reviewed: Apr. 3, 2012

Delicious! I used honey flavored greek yogurt, half whole wheat flour and half regular flour, melted the butter and mixed a little cinnamon into the brown sugar mix. It was super moist and scrumptious! Definitely a new favorite!

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Reviewer:

~*Dawn*~

Cooking Level: Intermediate

Reviewed: Oct. 7, 2011

Fantastic cake. Will definitely make again.

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Cienna

Reviewed: Apr. 5, 2011

Very good and very easy! Needed to flour my hands as I spread the batter. Tasted great and was quickly gone!

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Melanie in San Diego

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Reviewed: Jul. 20, 2010

This was really easy to make and my family & friends loved it...I used fresh wild raspberries, handpicked by me. I will make this again before raspberry season is over and for many more raspberry seasons to come. Awesome.

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Ronnie1117

Cooking Level: Expert

Reviewed: Apr. 9, 2010

It was good, nice and moist, and very quick and easy to prepare. You could have this fresh and ready for any visitor in a flash. I did use vanilla yogurt it was tasty.

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whit0404

Cooking Level: Intermediate

Reviewed: Mar. 18, 2010

Very good! I substituted sour cream instead of yogurt, and added an extra 2tbsp since the batter was very thick. This one's a keeper.

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Reviewer:

joiselene

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 17, 2010

Delicious and oh so moist, and best of all, almost healthy. I used whole wheat flour and fruit flavoured yogurt, and added some cinnamon and ginger. For the frozen raspberries I substituted frozen mixed fruit (mango/peach/strawberry). I don't have a round pan, so I made 9 mini cakes using a muffin tin, and baked for around 25 minutes. They turned out fantastic. Perhaps a bit too sweet but otherwise perfect!

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Extra Foamy

Cooking Level: Intermediate

Reviewed: Mar. 17, 2010

Yumyum so good! I melted the margarine so it would be easy to add to the wet ingredients. Used a mixture of frozen peach, mango, and strawberries because that's what I had. Added a little cinnamon and ginger too, because I felt like it. The batter was a bit thick so I just thinned it a bit with water, didn't seem to be a problem. Took out my 9x9 pan but it didn't look like there was enough batter for it (didn't have an 8x8) so I made 9 cupcakes! With the glaze on top they turned out really moist and sweet and yummy. Will make again!

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Reviewer:

MIKEY

Cooking Level: Intermediate

Reviewed: Mar. 14, 2010

My husband thought this recipe very good. There were a few challenges along the way in making it...I substituted sour cream for yogurt, which wasn't a problem. The batter was very thick...more like dough than batter. I believe, as commented previously, that the butter should be melted for this recipe. Since the dough was so thick, I did not reserve 1/4 for the top of the coffee cake. I put it all in the pan, placing the raspberries on top. This worked fine, as the cake baked up over some of the berries. The glaze is essential, as the sweetness counteracts the tartness of the raspberries. Thanks for the recipe!

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