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08/14/2012
I really enjoyed this simple, but tasty recipe. I used the basic recipe, but changed a few things based on what I had on hand. Instead of fresh raspberries, I added frozen, and I mixed the berries into the batter then poured it into the pan instead of dividing the batter. Because I was craving strong almond flavor but didn't have almonds, I added a diced up chunk of almond paste (maybe 1oz.) to the batter when I added the raspberries. I also substituted 1tsp. almond extract for the vanilla extract. (The vanilla flavor came through the vanilla yogurt I had on hand.) I would definitely make this recipe again, whether it's as is or with the substitutes. I did find that I only had to bake it for 30 minutes instead of 40.
04/23/2011
Delicious! I used frozen raspberries--no need to thaw them first. This was an easy coffee cake that is going to be added in with our regular rotation of Saturday morning muffin recipes.
12/22/2010
I make this every Christmas to give as gifts. I have a question though, has anyone ever tried to use sour cream in place of the yogurt? For a raspberry sour cream coffee cake?
11/01/2010
Easy. tasty. light and beautiful to look at! Made no adjustments to the recipe
06/18/2010
Really rich raspberry flavor. Watch the time, as it cooked faster than 40 minutes. Most certainly will be making this again for breakfast when I have out-of-town family in for a visit.
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