They Won't Know Raspberry Coffee Cake

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.

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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!

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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.

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This was good. I skipped the glaze as it was sweet enough as is

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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!

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This is a wonderful recipe for any time of year. My family loves eating it for breakfast or dessert. The recipe is so simple, and I have substituted the raspberries for fresh/frozen: blueberries, strawberries, peaches, and mangoes. I have never made the glaze because the sweetness from the fruit and dough is enough. It has always turned out delicious.

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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!

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I was dappling through recipes & can across this one... it sounds great and, for a cake, it's lower in fat/sugar etc. I have a raspberry bush in our yard & I'm always looking for good recipes to use them. It's early in the season so I'll hang onto this one till my berries are nice & ripe for the pickin' & cookin'. Thanks for sharing, Amber.

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AWESOME! This is a great coffee cake. I use blackberries instead of raspberries, but its great either way. My kids love it and ask me to make it all the time. They can't tell that its lowfat and I usually make a double batch...it doesn't last long! Thanks for the yummy recipe.

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wicked easy and quite tasty. I too skipped the glaze (didn't have any icing sugar on hand), and used rough chopped frozen strawberries instead of raspberries. Another keeper for my arsenal!

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This cake was delicious. I liked how it was easy to make and didn't even require an electric mixer. My glaze didn't taste good so I didn't use it. (I think it may have tasted bad due to the imitation vanilla extract that I used). I used frozen raspberries because they were $3 for 12 oz. compared to $4 for 6 oz. of fresh raspberries. Now I still have 1/2 bag left to use for another recipe, so if money is a concern I'd recommend getting frozen raspberries. I also left out the almonds, making this recipe cheap to make. Thanks for sharing this recipe!

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Delicious! As others have noted before, the batter is really thick. I used a loaf pan which allowed me to spread the bottom layer evenly. I used Greek plain yogurt (not exactly low fat!) -- not sure if that made any difference, and instead of almonds, I just crushed up some granola lying in the house. Really great and easy recipe!

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This is super, like a raspberry muffin cake. They had raspberries on sale at the store and I have never bought them before so I was looking for something good and easy to make and this was it! I love that it is low fat and next time I want to try it with blueberries or strawberries. I didn't make the glaze because I was in a hurry but it was just fine without it.

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This is a delicious cake and just the right size for two people. I also didn't make the drizzle, simply because I didn't have any icing sugar in the house but would like to try it that way sometime.

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This is so good! I was surprised at how moist the cake was. Next time I think I might reduce the sugar a bit more (both in the batter and the raspberry mix) and will do a mix of AP and WW flour. It is a great looking dessert, too, and will definitely be making the rounds at the next potluck I attend. Thanks for sharing.

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This was a wonderful cake-I doubled it but then didn't bake it long enough-still really tasty

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This is one of the best desserts I have ever made! Thanks for the great idea. I will be making it in the future to impress guests and to savor alone for a snack.

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I grew ground cherries this year and used them in this recipe instead of raspberries. It turned out great! Recommend the recipe and recommend growing ground cherries!

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