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This recipe is great with any berry, I even have used peaches and it is great. This is a keeper

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Jemster July 17, 2007

I thought this was a good cake but was not crazy about the raspberry filling, I think I would prefer whole raspberries or another raspberry filling. It was a beautiful cake with a excellent topping.

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Mrs. Cookie July 13, 2007

This is a nice, very tender coffee cake with tons of raspberry filling. I did omit the glaze due to the fact that I am out of powdered sugar, but I do not feel that it was a great loss. The flavor was pretty good, but both BF and I had a little problem with the texture of the raspberry filling. I cooked the filling in the pot until it was fairly thick (like pudding consistancy), but I guess that was too thick, because the texture of the filling in the cake was rather firm (like firm jelly consistancy or maybe jello?). I'm not sure if this is because I overcooked the filling (I was concerned about the cake being soggy) or because the amount of cornstarch called for is too large. I would really appreciate the instructions being a little more specific in that respect, because the filling is such a major part. I expected it to be a little more along the lines of pie filling than a firm jelly. I did find the stiff batter a little hard to work with, but that's the nature of a stiff batter, I guess and it worked out in the end. The topping is yummy and overall the flavor is good; but the filling just didn't turn out quite right for me. Thanks, NurseDi.

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Roosie March 20, 2005

Made this one in a bundt pan but I couldn't remove it so I left it in pan and brought to my family reunion. Cut it up right from the pan, served it without the glaze and everyone just marveled at how moist and fruity it was.

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Beeks July 28, 2004

Very good cake! Batter was difficult to work with but well worth the effort. Very tasty and good for most any occasion. It is going to be a frequent recipe at my home.

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debbillem April 04, 2004

This delivered exactly as promised and described. A dazzling coffee-cake that made a large amount. That worked well for me because I had out-of-town family for the weekend. The cake was tender and moist. I was able to get fresh raspberries so the flavor was outstanding. Topping and glaze made it the total package. Thank-you Nurse Di.

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Gail Blue Eyes March 30, 2004
Raspberry Streusel Coffee Cake