6 Reviews

I thought this would be great because of the good reviews but it was way too sweet and I didn't even use the glaze. Might try this again but use less sugar and maybe double the dough recipe.

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Helgaf June 18, 2011

I have an almost identical recipe to this that I found on the internet. I just want to back up the other reviewers' comments because it is an excellent, low fat moist coffee cake. It does not serve 8 in our home - more like 4, but then I have a weakness for coffee cakes.

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waynejohn1234 June 27, 2008

I have made this exact recipe, I got it from an online membership to a weekly menu planner. I have made the cake many times. It is always a hit. The recipe I have says to use frozen raspberries without thawing.

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Jenny Frenny January 31, 2008

This was a nice light coffee cake. Very easy to make, and the raspberry flavor really shines through. Mine only took 20 minutes, not 40, so keep an eye on it the first time you prepare it. I didn't have yogurt, so I substituted sour cream, and no almonds either, so i just put a splash or two of almond extract in the dough and the glaze. Sprinkled a little extra sugar on top to make it shine. Thanks Jude.

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weefaith October 06, 2006

This was absolutely gorgeous - thank you! Added ground almonds to the dough, rather than sliced on top, but other than that, didn't change a thing! Will definately make this again, maybe with some different fruit next time.

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Tina and Dave August 26, 2006
Raspberry Almond Coffee Cake