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This colorful crumb cake from Paula Eriksen has a moist, mouthwatering layer of fresh raspberries and is just as pretty as it is delicious. “It's an excellent recipe,” Paula writes from Palm Harbor, Florida. “I replaced some of the sugar with sugar substitute, some of the white flour with whole wheat, and went from whole milk and butter to skim and reduced-fat. Now it's more healthy for family and friends.”—Paula Eriksen, Palm Harbor, Florida
This recipe is:
Healthy
Nutritional Facts 1 piece equals 195 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 227 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Raspberry Crumb Coffee Cake in Healthy Cooking April/May 2008, p66
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Reviewed on Apr. 08, 2011 by MMMelinsky
The batter was awful to work with - very hard to spread. Seemed like a lot of work for a so-so recipe. I definitely won't make it again.
Reviewed on Jan. 06, 2010 by sbeauregard
I forgot to mention...I used high calorie, fatty, and real sugar items...no scrimping on fat and calories when I make it! yum!
this cake is scrumptious! I A must have and a delight to eat! I've also made with mixed berries to everyone's pleasure...highly recommend.A tip on spreading the top layer of cake mix: I use the smallest available ice cream scoop and divide it evenly around the cake pan, when the cake is baking its spreads out to meet and forms a nice layer on top.
this cake is scrumptious! I A must have and a delight to eat! I've also made with mixed berries to everyone's pleasure...highly recommend.
A tip on spreading the top layer of cake mix: I use the smallest available ice cream scoop and divide it evenly around the cake pan, when the cake is baking its spreads out to meet and forms a nice layer on top.
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