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Better than 5 stars! Moist, packed with flavor, and a huge "love it" from my hubby. The measurement for flour is 3-4 cups. I used 3 and that was perfect for high altitude (6200 ft). Next time I will try not adding the raspberries to the batter; but instead, layer the raspberries on top of the first layer of batter, then top with the filling, etc. A huge thank you for posting this recipe!
This is absolutely delicious, with an intense raspberry aroma and flavor. I used 3 cups of flour, and it raised up nicely in my 9 X 13 pyrex dish. I will definitely make this one again, and perhaps try some other types of berries (blueberries, blackberries...).
This cake made a great addition to my holiday treat tray. I used low fat/low cal cream cheese, some splenda in place of the sugaer, apple sauce in place of some of the fats, and skim milk. This cake was light and fluffy and absolutley tasty!
I think there is too much flour in the batter recipe. It was so thick and sticky that it stopped my beater on high speed. I added a bit of extra butter but it didn't make a difference. I made the cake anyways but 1 hour was too long. Maybe 45-50 mins would have been better. It was very dense and heavy, but still tasted great!
This coffee cake came out very nicely. It has a great crunchy topping and a wonderful cream cheese filling. This baked up high, and I wish I had used a pan with a little more height (I just used a regular 9X13 glass pyrex dish) A little of the topping fell off into the oven, but that was ok. Very easy to put together, thanks for sharing! MAde this for Australia/New Zealand recipe swap game.
Oh WOW this is just FANTASTIC!! The cake is light and fluffy (mine baked up huge!), the filling is wonderfully creamy, and the topping perfectly complements it all! Pretty easy to make, too - a little labor- and utensil-intensive but not difficult and well worth it. I love this cake and will make it often - thanks for posting!