Reviewed: Apr. 16, 2013

Outstanding! I'd give it 10 stars if I could. My boss brought this in for us this morning and I must say it's the best coffee cake I've ever had. Absolutely delicious. Thank you so much for sharing the recipe with us - and thank you Angie for making it!

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YankeeFan

Reviewed: Jan. 15, 2013

I'd suggest just 1 tsp of almond extract, it was a bit overpowering. And mine definitely needed more time to bake. Looks and tastes great.

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Cooking Level: Beginning

Home Town: Grosse Pointe, Michigan, USA

Living In: South Lyon, Michigan, USA

Reviewed: Jan. 3, 2013

Made this for Christmas morning breakfast. It tasted wonderful.

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HeatherP

Reviewed: Dec. 26, 2012

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!

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JANET NICHOLS

Reviewed: Dec. 6, 2012

Loved by my boys

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Jasmine

Reviewed: Nov. 28, 2012

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.

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jenchicken

Reviewed: Oct. 2, 2012

My sister had a piece of this left over that I stole. HAD to make it a week later. It is FANTASTIC. The flavor mellows out really well if you can manage to let it sit overnight.

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ambert

Reviewed: Sep. 30, 2012

Everyone at work loved this. I thought the crust part was a little dry. I could also see adding some cinnamon next time.

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Delisa

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Sep. 10, 2012

This was pretty good, however I had too bake mine much longer than the recommended time of 45 to 55 min in order for the filling to be set and the top to be a deep golden brown as suggested. In doing so, the bottom cake layer was a tad bit dry and nearly burnt. Otherwise, the flavor was very nice. Thanks for sharing this recipe, springfield70!

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Mi ~ (a PRO at) Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Sep. 9, 2012

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.

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