I also made this although I used peaches and blueberries instead of raspberries, and it came out fabulous as well. I found that it was too sweet with the amount of sugar recommended so I cut out 1/4 cup of the sugar, and it was still fine.
I have made this twice now, with some changes, mostly pan size and amounts. I used a 10x15 pan with sides and made 1-1/2 times the recipe for all but the peaches. I used 1 quart of thawed frozen peaches, juice and all. One of our favorite coffeecakes, we love the peach/raspberry combination. Don't be afraid to try this with some changes, it seems to be a very forgiving recipe. Makes a very moist and fruity cake.
So nice and summery! I made it with strawberries as our garden is heaving with them. Thanks!