Delicious! and an easy to follow recipe. The recipe yielded a lot of streusel, so next time I would use less of the ingredients for that. Also, as the auther noted, make sure to use fresh raspberries because I used frozen ones and it interrupted the baking process. The middle of the cake was not baked enough, but I solved it by covering the top of the cake with an aluminum foil and lowering the temperature for additional 10 minutes.

I've made this many times now and it always turns out better than I expect. It's always the hit of the brunch table. I haven't tried it with frozen berries yet but I've switched out the raspberries for fresh strawberries, blueberries, or blackberries and its always been delicious.

Raspberries weren't on sale today so I used strawberries instead, but it turned out really well. I would make again, especially for a gathering.

Loved it. Used frozen raspberries so baked about 30 minutes longer.

I made it with frozen peaches and strawberries as it was all I had in, but it turned out perfect. Cinnamon in the crumble topping really made it.

I cooked this cake for the longer recommend time; when I stuck the fork in, it come out clean so I thought it would be good to go. Unfortunately, when we cut the cake to serve it, it was this half cooked, super dense, weird concoction. Not sure why since I made sure to follow the recipe to a T...

Since Raspberries are one of my favorite fruits -- I always buy a two pint box every month at my Costco store and have them with cream and sugar -- I had to try this coffee cake. Since I have Celiac Sprue, I made some changes to the recipe. I used straight up finely ground sweet rice flour in the streusel topping and reduced both the sugar and flour amount. I used 1/4 cup lightly packed light brown sugar and 1/4 cup granulated sugar. The flour I reduced to 3/4 cup. I also left out the salt as I used salted butter and I added in about 1/2 cup sliced almonds just because I also like almonds. I did not toast the almonds as that takes away some of the nutritional value and I prefer them untoasted. For the cake itself I used a gluten free four mix that includes almond flour, sweet rice flour, regular rice flour and tapioca starch. There are many recipes for gluten free flour blends on the internet. Since it is gluten free I also doubled the amount of baking powder. Further, because I did not have salt free butter on hand I used regular butter and reduced the salt in the recipe by 1/2. The coffee cake turned out great and I would certainly make this again.