Reviewed: Apr. 8, 2012

This is simply the Best. I make it without the preserves most of the time. Everyone loves it.

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Reviewer:

1recipeaddict

Reviewed: Mar. 27, 2012

WOW! THE SUNDAY SCHOOL CLASS WENT WILD FOR THIS. NEXT ONE I AM GOING TO TRY RHUBARB & STRAWBERRY JAM!

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Myrtle Beach, South Carolina, USA

Reviewed: Sep. 5, 2011

Didn't care for this one

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Reviewer:

mes2626

Reviewed: Jan. 7, 2011

WOW This is a really delicious recipe, I left off the almonds and used boysenberry spreadable fruit. One of the best cakes I've had and was very very easy to make.

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Reviewer:

mmryan07

Reviewed: Aug. 29, 2010

Mine cooked for quite a bit longer than the time called for, and my topping didn't quite get browned - maybe because I left out the almonds? This was very easy to prepare but didn't have that "wow" factor for me, even though everyone at work liked it. Thanks for sharing!

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Reviewer:

Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

Reviewed: Jun. 1, 2010

Easy, easy, easy! And so very good! I followed the recipe exactly. The directions were easy to follow, even at 5:00 in the morning. The taste was wonderful. My family loved it!

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Reviewer:

bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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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Reviewer:

jammari

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

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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Reviewer:

ChefAndriuz

Cooking Level: Intermediate

Home Town: Santos, São Paulo, Brazil

Living In: Windermere, Florida, USA

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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Reviewer:

farmorsandy

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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