Reviewed: Feb. 23, 2012

This turned out SO delicious, especially right out of the oven! The raspberry filling was wonderful! I made the recipe exactly as written, with the mace and all. Mace really has a very nice flavor, and I thought it added nicely. I can see using nutmeg as a substitute though - mace has that "pound cake" flavor though, and it really complimented the raspberries and the crumb topping. Next time I would add more sliced almonds - they were really good. The only thing I did differently was to put it in a heart-shaped pan (for Valentine's Day) instead of a 13x9in pan. I could not contain the filling to within a 1 in. border, so I just dumped it all in, then topped with the rest of the batter and the crumb topping. The cake overflowed, but I had a rimmed baking sheet underneath to catch it. I think it would have been fine in a 13x9in. I also had to bake it way longer, I think more like an hour and a half. Probably b/c it was thicker. But, other than the overflow, it turned out perfect, nice and golden, and the filling was nice and oozy. Definitely a do-again!

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andrea

Reviewed: Oct. 25, 2011

It is very good.

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Kenneth

Cooking Level: Intermediate

Home Town: Clayton, North Carolina, USA

Reviewed: Oct. 7, 2011

This is the best thing I've ever made!

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molly

Reviewed: Jul. 25, 2011

This was a huge hit with my family and friends. I made this with fresh red raspberries picked from my bushes. I did double the batch and it came out great. I am keeping this in my recipe box and will use it again and again. A definite winner!

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My 3 Babies

Cooking Level: Intermediate

Living In: Cranesville, Pennsylvania, USA

Reviewed: Jul. 23, 2011

Very good recipe!! I am not sure I am a big fan of the mace but I will try it again with maybe another flavor. I was thinking maybe almond flavor. That would accent the topping. Also I am not sure that 1 Tbs baking powder is right it made it very big. So I am going to try less next time. Over all though all my family loved this dessert.

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Carmen

Reviewed: Jul. 19, 2011

Delicious! I wasn't sure what to do with the fresh raspberries we were given so came to all recipes to search. Only thing I did different was add a bit of powdered sugar on top. Yum

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petoola

Reviewed: Sep. 26, 2010

LOVED this! I had a few raspberries that I needed to use so I searched raspberry recipes and even though this one wasn't reviewed very much, I decided to give it a try and I am so glad that I did. I made it last Sunday and I am making it again today! Didn't have mace, so I subbed nutmeg, but followed the recipe other than that. I did put it under the broiler for a few minutes to crisp up the top. Delicious!

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luv2cook

Cooking Level: Intermediate

Home Town: Chubbuck, Idaho, USA

Reviewed: Jun. 10, 2010

a really good recipe, didnt change a thing(oh wait,exchanged nutmeg for mave-dont like it). though it was more like a raspberrry BAR than CAKE. still amazing.

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kimbo

Reviewed: Oct. 11, 2009

This crumb cake was awesome! Its hard to find a good raspberry recipe. Ate it as a dessert, then as a breakfast, then as a snack. I used fresh raspberries (and I threw in a bit more than 2 cups). It is very light, like a crumb cake should be. Exceeded my expectations and will definately make again! I too used nutmeg rather than mace. So yummy. Excited to try it with different berries. Think I will do blueberries next! The sliced almonds were perfect. Thanks Pat!

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Baking Bunny

Reviewed: Aug. 28, 2009

This is a pretty cake and I loved the topping and filling. The cake itself is moist enough but I unfortunately have to agree with reviewer "squishy" that its kind of "blah," falling short in flavor. The topping and filling really hold this one up! I would definitely use the filling and topping again to recreate this cake, but would also definitely use a recipe I liked better for the batter.

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