This is HEAVENLY! I was looking for just something like this for fresh raspberries from my CSA box. Wow! Just a perfect recipe--really. I did put the glaze on, but you really didn't need it. I didn't have almonds, though. Also, my yogurt was fat free and it seemed to be fine! It came out of the pan, it sliced just beautifully! This is a keeper keeper!! 9/13/2010--I have made this coffee cake almost every week, since trying it. Last week my CSA box didn't quite have 1 cup of raspberries, so I made up the difference with some frozen blueberries! One time I didn't have plain yogurt, and I substituted Lime yogurt--it was great. This week, I had some peaches from a farm that were a little on the dry mushy side--I skinned them, chopped and measured out 1 cup, added a sprinkle of cinnamon and YUM! This is one very versatile recipe.
I love that this is low fat and so simple to make. I made two little cakes and they were so pretty. Omitted the almonds since I didn't have any, and I substituted the plain yogurt with strawberry yogurt and sour cream (about 1/4 C of each). I used frozen raspberries and it turned out great. This is a keeper, thx so much Amber!
Wonderful! I loved the texture and perfect sweetness of this dish. It went together so quickly, keeping me happy that I didn't have to fuss with beaters and several bowls. I used fresh-picked raspberries and fat free plain yogurt. My husband thought this would be great with rhubarb too. Next time!
I thought it was good, my husband thought it was fantastic. I made it w/blackberries and lite sourcream. He asked that I make it next time w/strawberries or peaches. I think any type of fruit would work fine. My batter was real thick and it barely covered a 9 inch pie plate but it turned out just fine. It was a tad too sweet so next time I will cut down on the white sugar. Thanks for a great recipe!
Giving this five stars because it really is hard to believe that it's low fat! I doubled the batter after reading other reviews and was glad I did. Also added 1/2 tsp of cinnamon with the raspberries. Everyone says the glaze isn't necessary, but I found that with the almonds to be the crowning touch. Very good, and better the next day!
This is excellent and so easy to make. The only change I made was to use sour cream and not yogurt. This is great even without the glaze. Thanks for the recipe.
This was good. I skipped the glaze as it was sweet enough as is
This is an OK cake. It's a very small dough, cake didn't rise up much. But, I do like the right amount of sugar in it. Most of the recipes that I found, I find it overly sweet and has to reduce the amount. It's a good cake for breakfast with tea or high tea, I would say. For bigger family members, you have to double the ingredients. My cake turned out a little bit hard, not fluffy or moist. Not bad.
I had to double the dough recipe because I had so little dough to work with. Even after that, I had very little dough to make a second layer. Other than that, this cake was very good. A little dry, but that could be from me playing around with it too much trying to get it to spread out more.
This is delicious. I did not use the glaze and the cake was great without it. My batter was too thick to make the top layer, so I just spread it around as best as I could -- it turned out fine anyway. I used coconut oil instead of butter and I used defrosted, drained raspberries. Thanks for sharing AZ Amber.