Reviewed: Jul. 29, 2009

It was good....the only issue with the recipe I had was ending with the apricot jam on top. That was messy when plating the cake....I think next time I would end with the batter being the last thing I added.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TONIBAG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2009

This is soooo good. Served it at church for Easter brunch, then again for a women's group. All loved it... and I have to restrain myself from eating more than I need:-) Will try the other raspberry/pecan ingredients another time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jo Ann

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

I followed the recipe and it was way too sweet! I love the idea and will make it again with raspberry jam and less sugar. I think the tang of the raspberries will help (along with only using a scant cup of sugar).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lindsay

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2008

Delicious! Had all the ingredients so I decided to try this for dessert for my family and it got rave reviews. Used light sour cream but kept everything else as written.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LESLEYfromWI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2008

Very delicious and moist coffee cake. The almonds add a lovely presentation too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2008

A terrific recipe for a few reasons: Doesn't dirty up every bowl in the house to make, I substituted (3% fat) plain yogurt for sour cream and got FABULOUS results and third, no hard to find ingredients to hunt for. The posters who said you could use yogurt were absolutely right. Very moist and dense without seeming heavy. Best way to make it lower calorie is to share it with a lot of people!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Tita

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2008

Really a great coffee cafe. Everyone wants the recipe. I made two of these, one Almond/Apricot and one Apple/Pecan. Used pie filling and cinnamon & nutmeg & vanilla instead of almond flavoring. Both are delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MYRNAA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2007

I live where I can't get sour cream as I know it, so I went with the other review's suggestion and used vanilla yogurt. I made it for a friend's birthday since he doesn't like things too sweet... I also cut down on the sugar by a bit. It could have been even less sweet had I used an all-natural brand of preserves. In any case, everybody loved it! I will definitely make it again. (I was asked for the recipe, too, and I will pass it along as soon as it's translated.) :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

weeonesmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2007

This was excellent. I didn't have any sour cream on hand, so I substituted 1 cup of vanilla flavored yogurt instead, which worked great. I also cooked in a loaf pan instead of a bundt pan. Took a little over an hour to cook, about 65 minutes. I also made two layers of almond/apricot jam instead of one. So it was dough, alomd/apricot layer, dough, almond/Apricot layer, dough. Delicious!

Was this review helpful? [ YES ]
8 users found this review helpful