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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.

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Roosie August 07, 2004

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.

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anna and louie November 28, 2013

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!

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betty-freakin-crocker August 03, 2013

Nice cake

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Laureen in B.C. September 15, 2012

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.

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williamcjbechtel_ August 25, 2012

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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hakthear December 02, 2011

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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Mustang Sally 54269 April 18, 2010

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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SunshineNut April 01, 2010

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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sdowswell March 29, 2010

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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AmandaMcG October 07, 2009
They Won't Know Raspberry Coffee Cake