Raspberry Almond Coffeecake
I thought this recipe was delicious. I did however, use frozen raspberries which I drained, as suggested by another viewer, I also doubled the recipe, using almond and vanilla extract for more flavour. My solution to patting down the first layer was to flour my hands, which helped immensely. I used a Pyrex 10" deep dish, lowering the temperature to 325 degrees F, no problem with overflow.
Reheated a slice in the microwave for a few seconds this morning, it turned out just as tasty. Next time I might add coconut flakes to the raspberry mixture. Can't wait to make it again!
1 user found this review helpful
Aug. 18, 2012