This is so delicious! I made a couple minor substitutions- I used whole wheat pastry flour for the white, subbed half buttermilk and half sour cream for the yogurt (I didn't have any on-hand), and subbed the melted butter with canola oil. This is a very pretty cake, especially with the lovely glaze. But the flavor is terrific- it's a very basic recipe, so I didn't expect too much from it, but its delicious- I think the almond slices sprinkled on top does a lot for the flavor and texture and also the appearance. I think I may have used a 9" cake pan, so I had a little difficulty spreading the batter over the berries. The brown sugar ensures that the berries take on a lovely sweet flavor and are not too tart like raspberries can sometimes be. I used frozen raspberries, unthawed as recommended. I was very impressed that the ingredients and consistancy of the batter are more like that of a muffin recipe, but this truly has a more cake-like than bread-like texture. I was sceptical, but now I know, you can't argue with the title "They Won't Know!!!" This is delicious; thanks for posting.
Delicious! Made for Fathers Day breakfast with fat free sugar free strawberry Greek yogurt. I forgot the vanilla and it was still good. Using only half the batter didn't cover the bottom of my dish, so I ended up putting 3/4 the batter as the first layer. I added 4 oz of honey pecan cream cheese warmed in the microwave and spread it in a thin layer over the first batter layer before putting on the raspberries, then used the last 1/4 of the batter dotted between the raspberries. It came out beautifully. I skipped the almonds and the glaze, but will add the almonds next time we make this.
Wonderful!! I will definitely make this again. I made the recipe as written including the glaze and we loved it.
This cake is excellent.I made it last week and it was a hit. I am making it again tonight but i will be using sour cream as that is what I have on hand. Hopefully it will be just as good.
This raspberry coffee cake is the cat's pajamas, man. The bee's-freakin-knees. This came out so wonderful, so light and fluffy. It made the house smell heavenly. I made no substitutions or adjustments to the recipe as posted - and don't omit the glaze - it makes it perfect!
Just made this last night for my family. Really loved it, instead of almonds I used walnuts and it was very good. This is a very good side with some coffee.
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.
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.
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.