Reviewed: Aug. 29, 2009

Luscious and moist, and lovely light creamy taste. I did not have peach preserves on hand, so I took a package of frozen peaches, defrosted and drained them. Then I added just a touch of sugar because the freezing methond that I use sweetens them enough that not a lot of sweetener is needed when adding them to recipes. I put this on the cream cheese mix instead of the preserves and it turned out great.

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jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

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Reviewed: Aug. 18, 2009

Exceptional coffee cake! I baked this for a girl's party at my house and it was a huge success! This recipe will be part of my favorite ones anytime at any occasion to impress anyone!

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ChefAndriuz

Cooking Level: Intermediate

Home Town: Santos, São Paulo, Brazil

Living In: Windermere, Florida, USA

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Reviewed: Jul. 6, 2009

THIS RECIPE WAS THE BEST!! I MADE A LITTLE "WELL" FOR THE FILLING! I USED CHERRY PIE FILLING (ABOUT 1 CUP) INSTEAD OF PEACH PRESERVES -- AND 1/2 TSP. OF ALMOND EXTRACT TO THE DOUGH, INSTEAD OF 1 TSP. -- AND ADDED 1/2 TSP. OF VANILLA TO THE CREAM CHEESE MIXTURE! OUTSTANDING -- BUT MUST CHILL OVERNIGHT! I THINK THIS WILL BE MY NEXT CHRISTMAS MORNING SURPRISE! IT MAKES A VERY PRETTY PRESENTATION WITH THE TOASTED ALMONDS ON TOP!! THANK YOU, JODY!!!! Sandy, Sacramento, CA.

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farmorsandy

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Reviewed: Apr. 6, 2009

The dough was VERY sticky, I had to use flour on my fingers to pat the dough into the pan. The filling with the preserves was gooy in the middle. Taste overall was good; I'll try making it again in a 13x9 pan the next time.

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DAGOROCKS

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

This is an excellent cake. I have passed the recipe on to many others. I do recommend making it in an oblong pan so the cake doesn't take as long and doesn't dry out. Peach preserves are ok, but I'd recommend using something a bit tangier like apricot or cherry.

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kjf330

Cooking Level: Expert

Home Town: Staples, Minnesota, USA

Living In: Leiden, Zuid-Holland, Netherlands

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Reviewed: Aug. 16, 2008

This recipe was very simple and easy to follow. The coffee cake looked and tasted AMAZING! i made it for a family BBQ this weekend and everyone raved about it and had seconds while it lasted! I used peach just as the recipe mentioned and it was delicious! I will definitely be making this again!!

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Ackernettie

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Reviewed: May 26, 2008

My rewiew is not so good as others', I'm afraid. It was not bad - I made it with strawberry preserves - but definitely I've had better. My daughter said that apart from the filling, the cake itself stuck in her throat...

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: May 22, 2008

I made this coffee cake for my Mother for a Mother's day brunch. She said it was the BEST coffee cake she ever tasted! I substituted raspberry jam for the peach but I think any fruit jam would be delicious. The sour cream keeps the cake moist and the cream cheese adds a lovely layer of flavor. ENJOY!

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Carrie

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Reviewed: Apr. 21, 2008

I have to be honest, this recipie was not only confusing , difficult to execute .. it didnt come out well .. While it looked beautiful the flavor was definately lacking . IF I were to make this again - I would NOT use peach preserves and it didnt hold its flavor- ( perhaps a more saturated flavor would like a blueberry compote) .. I would bring some kind of flavor into the cheese filling because it was just so bland - and for me . the cooking time needed to be increased by almost 45 minutes. Ive had worse desserts but this one wasnt anything to write home about .

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Lisamarie

Cooking Level: Expert

Living In: Galway, New York, USA

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Reviewed: Mar. 18, 2008

I searched a few of my local grocery stores but couldn't find peach preserves. I substituted with apricot preserves. This coffee cake was a hit at my office bake sale! Weeks later and everyone's still raving over it.

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JohnnyGo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 4, 2008

This was a little heavier and richer than traditional coffee cake, a bit more like the texture of a scone but still very good and it turned out beautifully!

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cnoel

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Reviewed: Feb. 6, 2008

This is the best coffee cake recipe I've ever tried, and I've tried plenty. I've used all flavors of preserves and I've replaced the preserves with 1 cup of various pie fillings. If you cut the cold butter into the flour mixture using a food processor, the texture of the cake is so incredibly tender. TRY THIS RECIPE! You'll love it.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jan. 2, 2008

This is my favorite recipe for coffee cake by far! Was a hit with everyone. I didn't have the peach preserves, so I used canned peaches and thickened them with cornstarch on the stove before adding them to the cake. It was fabulous!

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Net

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Reviewed: Nov. 3, 2007

It was great! I made it for a bridal shower, beautiful presentation and it was so yummy! I used a whole cup of apple topping/jam. The only change I would make would be to add some vanilla to the cream cheese. Very good coffee cake!

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NINAHELLO

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Reviewed: Aug. 4, 2007

Scrumptious coffee cake. Very moist and dense texture. I substituted lowfat plain yogurt for the sour cream and added one finely diced fresh peach to the batter. Everyone at work loved it.

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debink

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Reviewed: Dec. 6, 2006

This is the best coffee cake ever!! I made it 3 times last Christmas and friends and family loved it. I'm making it again. I use Chunky "homemade" peach preserves. I have only made it with peach. Tastes like a rich cheesecake for brunch. A great treat! Perfect for Christmas morning. I like it best warmed a little in the microwave before serving.

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