Berry Good Coffee Cake

OMG, so good. The tart of the raspberries, the crunch of the almonds, the sweet from the drizzle. Perfect combination.

The recipe does make a thick batter. I used non-fat greek yogurt which has much less moisture than regular yogurt. When it looked more like biscuit dough, I realized what happened and added a few drops of milk to make it spoonable!

We love this recipe. Like others have said stir the batter only until mixed. Don’t overdo it. The batter will be heavy and sticky. I have used raspberries, blackberries, and now strawberries in this recipe. ALL are delicious. Since there is never enough for my family I double the recipe and use a 13 X 9 pan. I double the glaze amount (and add a little almond extract) since that’s how we roll! I use light, flavored yogurt and it works well. Yummmm!

I loved this recipe. It’s more like a cobbler as the dough is quite thick. I used coconut sugar instead of white. I used frozen blueberries, which were sweet, so wish I would have used only 1 T of brown sugar. Skipped the glaze, and dotted some cream cheese in between the dollops of batter on the top. I also added zest & juice of a lemon. So good!

I agree that the use of the word pour is misleading. Drop by spoonfuls and spread is better. Used vanilla no-fat greek yogurt and no additional vanilla flavor. Spread cherry jam and only used 1/4C white sugar and no brown sugar or almonds. Icing added right amount of sweetness to the whole. Yummy. Will be trying more jam flavors.

Very good. I used gluten-free flour since that is what I had and also substituted honey for the sugar. Used a little less brown sugar since I like things less sweet, and added chocolate chips to half for the chocolate lovers in the family. Batter was thick but it worked.

I have made this twice now and love it! Yes, the batter is very thick and hard to work with (I will double it next time as someone suggested), but well worth it! I used Trader Joe’s Mixed Medley Berries. Fabulous!

This cake was very easy to make but I would call the batter a Dough. Like a shortcake dough. It was very sticky and hard to flatten out but it came out acceptable. Make sure you use a 8 inch pan. I had nonfat Greek strawberry cheesecake yogurt so I used that. this cake is great with a cup of tea I think that it could be just a touch sweeter for me. I would make this again I would consider doubling the recipe and trying it with different fruits. I had my first slice and my second slice (lol) warm from the oven.

So easy and delicious! And it smells so good — how nice to wake up to its fragrance. This recipe is so versatile. Today I followed it exactly, including fresh raspberries. Previously I have used different types of yogurt — raspberry flavored, or vanilla flavored — but always Greek. If using flavored yogurt, I cut the brown sugar amount in 1/2.

It was for a brunch. It was a tremendous hit!

I used some fresh fruit from the fridge that was getting soft since it was going to be cooked anyway. We’re not big on nuts in baking so I didn’t add them but if I make this again I will make something of a crumble topping to put in the bottom of the pan so that the fruit isn’t right on top of the cake. We enjoyed the cake but found it a bit bland. Might make again.

The recipe says, ‘POUR the batter…’ that is why so many of us were surprised. If it had said, ‘press the batter over the berries with a spatula’ I would have been prepared. As it was, I barely had enough batter to cover the berries. I was making two recipes up to that point, but then decided to use both batches of batter in order to completely cover the raspberries. I love a delicious coffee cake–but directions need to be written for the inexperienced

Flavour wise it was lovely, but it came out quite flat— and I did bake it in an 8-incher! I feel like it would have been more visually pleasing if I either doubled the recipe and still did it in this dish, or if I used a jelly roll pan or something.

I used blueberries. One change was unintentional, I absent-minded added the berries after tossing to the batter. So the cake got a little stuck to the pan, my bad. I used pureed fresh strawberries in the glaze along with the instructions given in the recipe. Like the colours! Will make again for sure.

This made a lovely little coffee cake that was a wonderful use of raspberries from the garden. The batter is thick so the use of an offset spatula is ideal for spreading.

I will make this recipe again. Thanks to the other reviews, it came out great.

This was super easy and yummy! I used spelt flour, to make it a little healthier. I didn’t have plain yogurt or almonds, so used sour cream and unsweetened shredded coconut instead. I just dumped the raspberries and coconut on top (rather than layer, and cooked for 30 minutes in an 8 inch square pan. I would make this again!

Hello, This is an easy recipe with the basics you probably have at home. I used fresh strawberries and blueberries instead of frozen and light sour cream instead of yogurt because it was on hand. The batter is perfect and its just sweet enough. The cake is pleaseing to the eye and the stomach. I would caution that if you are making for more thatn 4-6 that you double/triple the batter. It comes out in a thiner layer than a traditional coffee cake. I doubled mine and cut into little rectangles to serve. You should try this recipe. You won’t be dissapointed.

This was a tasty dish and will be a nice addition to our coffee cake rotation. It was also very easy to make – my 12 year old was kind enough to make this for the family.

Very easy and quick to make. Used almond extract instead of vanilla. This would be great with any fruit!

I made this coffee cake for breakfast except I used frozen blueberries (because that’s what I had). And followed the rest of the recipe as stated. Everything turned out just fine and it was really good. Thanks Sarah