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.
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.
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?
Easy. tasty. light and beautiful to look at! Made no adjustments to the recipe
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.