This moist, light cake is "berry" delicious. This recipe doubles well.
Very nice! My 8 year old made this all on her own but she used frozen blackberries instead of raspberries. An easy to follow recipe, thank you! - 08 Mar 2015
Not sure where I went wrong, but I have just made this cake, it has come out pale hardly risen and raspberries leaking out of it - that said I have yet to taste it - sadly not one of my successes - 25 Sep 2016
What a pretty, dainty little cake! I prepared this exactly as written, using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just right sweetness. The raspberry filling and the topping both make this especially pretty. Hubby was going to take this to the office in the morning for his staff but, um...oh well, at least there's a big piece left for him to take for himself! Hmmm, and he always said he doesn't care for coffeecakes... - 11 Feb 2009 (Review from Allrecipes US | Canada)