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This recipe needs all 5 stars! Especially good since we grow our own raspberries. Freezes well, too.
My family really enjoyed this. I did make a few minor changes. I used 1/2 tsp each of vanilla and almond extracts and added a crumb topping (sugar, flour, butter) instead of almonds. I also omitted the icing. I'd like to try doubling it as it didn't last very long in a family of five.
Very moist. This is a good coffee cake if you are looking for a coffee cake that is not super sweet. The directions do not specify the amount of sliced almonds to put on the top of the cake. I used 1/3 c. and that covered the top nicely.
So good! I've actually made this twice, the first time with fresh raspberries as called for, and the second time with thawed (and very well drained) frozen blackberries. I also used equal parts vanilla and almond extracts, as I thought that this would be a nice way to enhance the almond flavor. Both times the end result was very tasty and eagerly devoured by my fiance and our guests, although my fiance actually thought that the flavor of the fruit *almost* overwhelmed the rest of the coffee cake (which he declared wonderful on its own). A winner that I will make again. Thanks for posting it!
I liked it the first day I baked it, but enjoyed it even more the next day. I will make it again soon.
this is like a cobbler to me its really good i dont think you need the almonds
This was very yummy. I used blueberries and added some almond extract to the dough. Excellent!!
This recipe is from the COOKINGLIGHT website. I have made it before with satisfied results. I think this would have tasted better with some lemon zest and/or juice added to it.
This was great! I'll eat raspberries before any other fruit. I have to remember that all-purpose flour in Canada is harder than in the US. I had to make some liquid adjustments but didn't affect the outcome. I will definitely make this again!