"This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well." — springfield70
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2 1/4 cups
unsalted butter, cut into 1-inch pieces
1 (8 ounce) package
cream cheese, softened
This coffee cake was AwEsOmE! Moist, creamy and just enough sweet. I used plastic sandwich bags across my fingers when working with the dough to spread it up the sides and again I used one to hold the jam, snipped an end off and piped the jam onto the cream cheese filling. Baked up pretty and I was proud enough to bring it into work to share. This cake was very well received! Kinda like the famous one by "E" but so much better because it's fresh. I used lower fat cream cheese and sour cream with no problems. (recipe made for *RECIPE GROUP*)
This was just okay for me. Not what I was thinking it would be. Also I am my worst critic when it comes to baking, but even the majority of people at the party agreed it was just so so. If I make again I may try some pie filling in the middle. And some cinnamon. Personal preference . But I did make exactly as stated, needs more filling for sure.
This is a terrific coffee cake. It's moist and flavorful. Love the almond extract. It took longer than an hour for mine to bake in the center when the outer crust was getting dark. It turned out fine. I used Blueberry Sauce, a recipe from AR, instead of the raspberry jam. Drizzled white icing on it made with confectioners sugar and milk. Great Cake!
Made this for Recipe Group...LOVED IT! The biggest pain for me was trying to 'spread' the batter in the pan, but I just kept spraying my hand w/ cooking spray and that helped. Also, as far as trying to spread the filling over the cheese layer, I just spooned small dollops all over the top (I may have used a bit more preserves than called for b/c I didn't measure it), and that worked out great. This was not too sweet, but just right, perfect amount of cheese, raspberry and dough, IMO. This was wonderful w/ the raspberry preserves, but I can't wait to try it w/ other fruit flavors. This is a definite keeper! Thanks for sharing. :)
Recipe Group Selection: 11, August 2012 Yum, Yum, Yum. This coffee cake is wonderful! I made as written using my new springform pan for the first time. But.....my oven was a mess when it finished baking. I didn't know the bottom of a springform pan had a top and a bottom. I just washed the pan and popped the bottom in. Mine was in upside down and butter leaked out all over the oven. Luckily it didn't affect the outcome of the coffeecake. It was moist, looked great and cut very nicely. My family and parents loved this recipe and I will be making it again. Only next time, I will have the pan put together correctly. Thanks springfield70 for sharing this recipe.
I made this for Recipe Group. I made it yesterday and took it to a neighbor who has family in town, so I didn’t get to taste it. But they called this morning and said, “You’re coffee cake was AWESOME! Everyone loved it!” I guess that makes this recipe 5 stars! I had difficulty spreading the batter 2” up the sides of the pan, just couldn’t figure out a good way to do it. I ended up using an offset spatula, which seemed to work. I’d like to make this one again, so I can actually taste it!
Just what I was looking for! I loved the almond extract with the raspberry jam. Changes made: used 3/4 cup of jam, 1/2 tsp. salt & 2 eggs so that it would be more cakey instead of bread-like. Lovely!
I made this with apricot preserves this morning for my adult class. I thought it turned out great, and they seemed to enjoy it as well.
I eschewed the nuts because and substituted vanilla flavoring for almond (because I didn't have almonds or almond extract). I also, as many of the other reviewers have done, added a simple powdered sugar and milk glaze. It adds something for flavor and a lot for presentation.
I will almost certainly make this again, and I think next time I will make an orange juice based glaze and toss some orange zest into the cream cheese. I'm a citrus fanatic.
One other thing - it's really MUCH better at room temperature.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Cream Cheese Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
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