recipe reviews for:

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

“If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.”

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Reviewed: Oct. 29, 2011

As others have said the cheese is great! However the batter is lacking in flavor and moisture. The crumble is good if you don't melt the butter just soften it. I will definitely use the cream cheese filling again I might try to adjust some ingredients to get the batter moist.

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Reviewer:

angie c

Reviewed: Jun. 12, 2011

I made this today, adding optional ingredients of chopped almonds in the crumb topping, cream cheese filling and raspberry/strawberry fruit and preserves. I did not understand why the recipe did not call to add the yogurt and all the other wet ingredients to the creamed butter/sugar/egg mixture, so I did it anyways. Then I mixed all the dry ingredients together and added them to the wet ones. There didn't seem like there was much of a batter layer, but it fluffed up very nicely once baked! I thought this was tasty but could have been better if there was some sort of spice added to the batter. The toppings were good, but the cake while light and fluffy, was kind of bland. I will make this again, but alter it by adding sour cream instead of yogurt, and I will make sure I add cinnamon, nutmeg, and maybe some candied minced ginger.

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Reviewer:

ellenz

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Feb. 18, 2011

This was fantastic!! I made some peach compote to put on the cream cheese filling layer and it turned out to be the best desert I've ever made. My mom and I were instantly discussing what other kinds of compote we could put in this delicious dish!

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Reviewer:

Natalie

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Dec. 16, 2010

i agree that it's not right to review a recipe if you don't make it according to specs. i'm not a pro at cooking but i depend on recipes and the reviews. but when the reviews are more ??? then the original recipe i get frustrated. but this recipe is great and in my basics-which a newcomer like me needs. i wish tho that if the recipe is doubled then the cook time reflected that. i so get that mustered. i have a house full of boys that are very patient with my cooking but they eat more than most of the recipes serving size!! BUT THEY LOVED THIS!! i love it when i get it right!!! i doubled the recipe and cooked just til it stopped wiggling when i shook the pan. NOTHING LEFT FOR BREAKFAST--WOOHOO!!!!!!

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Reviewer:

islandboosky

Reviewed: Oct. 13, 2010

The concept of this coffee cake was good, but the cake portion is to dry for my family's taste. Chilling overnight resulted in a bit more moist cake, but still not what I was hoping for. I followed the recipe as written except that I added some fresh raspberries to the cream cheese layer since we had those on hand.

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Reviewer:

karfs

Cooking Level: Expert

Reviewed: Aug. 15, 2010

Soooo good! I used all the filling options, and definitely think they're all needed for full flavor (beware though: give yourself a solid couple hours from start to finish!). The only thing I would change would be to add an all-over layer of raspberry preserves (or whatever the cook chooses for that layer), rather than just dollops. This layer brings out the refreshing aspect of the coffee cake, and helps balance the cream cheese and cake layers. Also, I only baked for a half hour, but my oven is pretty hot. And next time I would use the foil technique, just so the cake doesn't keep cooking once it's taken out of the oven.

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Reviewer:

Hayley

Reviewed: Jul. 9, 2010

I was very disappointed in this recipe. So much so I wouldnt even know where to start to make it acceptable to my palate. Maybe just another recipe lol

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Reviewer:

Autumn

Cooking Level: Intermediate

Reviewed: Mar. 12, 2010

Not bad for my first time, it is nice and moist and the filling is awsome.

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Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

Living In: Kettering, Ohio, USA

Reviewed: Feb. 15, 2010

Amazing and simple. I made the recipe without any changes and used applebutter for my fruit. My husband is begging me to make it again! We (just the two of us) ate almost all of it in one sitting!

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Reviewer:

TeamJohns

Reviewed: Jan. 10, 2010

The crumble topping is good. The cream cheese topping is good. I used raspberry preserves, which was perfect. The cake was a disappointment though. It's really dense and low on flavor. I added 1/2 cup more white sugar and 1 tsp cinnamon to the mix but it didn't help. I'm not sure how to fix the cake mix but I will try the recipe again someday with some modifications.

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