A good basic coffee cake recipe that should be in everyone's file. Made as directed (fruit added to taste) it works well. Cannot understand how a recipe can be rated when someone takes is apart by the seams and doesn't even follow it. Sorry to complain, but this is annoying.

I made this with raspberry preserves, but I kind of drizzled it around because I like a little bit of fruit taste with each bite. I took it to work because I knew I wasn't going to eat the whole thing in one day. It was a hit. I am glad one reviewer mentioned the directions being wrong (thanks). I also have to agree that for my personal taste the cake batter was missing something. I used foil like the recipe said to, and I had no issues with getting it off of the foil. Thanks for the recipe.

Not horrible, but very bland. I made it with the cream cheese filling, the cake and the top- nothing extra. It really needs something, the cream cheese filling was really the only thing that gave it any flavor and the topping became tastless and a bit to hard.

The cake portion was dry and flavorless, the cream cheese was grainy after baked. Getting it out of the tinfoil was near impossible. Safe yourself the time and effort.

I love this recipe the combinations are endless! I used the oatmeal in the crumble topping. I actually ran out of cinnamon so I used a packet of cinnamon spice instant oatmeal and it worked great! For the filling I did the cream cheese filling with raspberry preserves and chocolate chips because raspberry and chocolate is a favorite combo of mine. It came out delicious definitely a keeper next time I will try a different variation. This coffeecake would even be good just with the crumble topping and basic batter as well.

Very rich and delicious

After reading reviews about the cake layer being dry, I switched the yogurt with sour cream. Thought the higher fat content would make it moist. It didn't work...it was stil very dry. My plan is to find a different batter recipe and keep the cream cheese, fruit and crumb topping as is.

I often dissect this recipe and use the crumble topping for pies and muffins. The flavor combination is really well done for this recipe.

I will not be making this again. I pretty much followed the recipe, but I added some vanilla and butter flavoring to the cake part, because other cooks said it was bland. It wasn't bland so much as it was crusty and I had thought it would be cakey. The cream cheese filling was good, and it did set as it cooled, not runny at all, in fact I could have cooked it less and it would have been fine. The crumb topping wasn't very crumbly; the butter just absorbed the flour until it was a paste. Cinnamon and brown sugar were not the right offsets to the flavor of the cream cheese. I would instead sprinkle the cake with powdered sugar a la Entenmenns cream cheese coffee cake. I may try the filling with another coffee cake recipe, or i will just keep looking.

wonderful blend of fruit and cake - not overly sweet. i used fresh blueberries instead of preserves. everyone loves it!!

I made this Thanksgiving morning and it was devoured!

I was looking for a way to use up some left-over pineapple preserves and found this recipe. I won't make it again. I thought it was dense and dry, and not very tasty. The cream cheese filling was good, but everything else kind of killed it for me.

This was a huge hit in my office! (TGIF Cake!) The cream cheese filling was amazing, and I used a homemade strawberry/pineapple jam. I did add a bit of cinnamon to the cake batter, too, based on other reviews of cake being bland. I did not find it to be bland at all. My one complaint was that after cooking for 45 mins, the cake was still runny according to my fork test. So I left it in longer and the sides and top ended up a little too done, while the middle is still a bit soft. Probably because I only had an 8" square pan, not a 9"... next time I will either get a new pan, or lower the oven temp and bake longer.

An excellent, all-purpose coffeecake.

excellent! For the fruit filling I used 3/4 cup fresh raspberries + 3/4 cup sugar.

At first I didn't think this was going to work as the cake batter was quite dry and the cream cheese mixture very runny. Once cooked, the cream cheese, preserve, crumble topping was very nice (I used strawberry jam). However the actual cake batter was rather bland & tasteless. Probably wouldn't bother making again.