Reviewed: Oct. 19, 2009

Fabulous! I used my homemade raspberry jam and it was so good.

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Candy

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

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Reviewed: Oct. 8, 2009

I thought this would be great from all the reviews but it was too cakey for us. Giving this a 3 because the crumbled toppings were the only good part.

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brilyn

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Reviewed: Sep. 17, 2009

delicious! i made this last night to take to work for a birthday party. i made a slight change by using sugar-free strawberry preserves, sliced almonds, 1 tsp of almond extract and 1/2 tsp of vanilla. i also used less of the crumble on top. everyone thought it was so pretty and many commented that they thought it came from a bakery. i found that it was done right on time, but rose much higher than i thought it would. so make sure you don't push the batter up too high on the sides!

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susan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 14, 2009

This is superb. I made it for my boyfriend to take into his office, so it had to have "wow" factor. It did. Not only was it beautiful to look at, but he said it was gone in five minutes (inter-office phone calls about the "great treat in the break room" were all abuzz :) The only change I made was to make a puree with some extra raspberries and sugar to drizzle on top and down the sides a little. It made it look even more yummy. I will make this again and again, and will experiment with different flavor preserves (apricot would be awesome), and maybe experiment with brandy as a flavor option! Stay tuned!

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M-B

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Reviewed: Sep. 8, 2009

Very good. The only changes I made were to bake this in a 10 inch springform pan just until the center didn't jiggle and to reduce the almond extract to 1/2 tsp. A delicate coffee cake that would be perfect for a special occasion.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Aug. 14, 2009

DELISH!!!!

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Jmari

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Reviewed: Jul. 18, 2009

This was great! I made it with strawberry jam and used vanilla extract instead of almond since that was what I had on hand.

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Val

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

Very good, lots of compliments. Pretty easy recipe. Will follow the recipe next time, so I don't mix jam in w/ cream filling.

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enight

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Reviewed: Jul. 13, 2009

Because I was taking this to our local Oktoberfest for our friends and family to enjoy, I doubled the recipe and baked it in a large Pyrex pan. Had I not doubled it, I definitely would have taken others advice and cut back on the almond extract. I used the one and a half teaspoons and it was just enough; any more would have been overpowering. Once completely cooled, I dusted the top with powdered sugar. I'm happy to say that the cake was loved by all Susan and thank you!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 8, 2009

Delicious! I only made a few changes-- kept the proportions the same but baked in a 9x13 dish*, added a little lemon juice and vanilla extract to the cream cheese mixture, and topped the cake with a glaze after it cooled. Everyone loved it and it looked so pretty.*note: I had to reduce the oven temperature.

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rsher918

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

We all thought this was delicious. I made a few changes, though. I used vanilla extract instead of almond as we're not fans of almond flavoring. I also only put one cup of the crumb base on the bottom, as per other reviewers' thoughts suggestions. I had a difficult time putting the batter up the sides of the springform pan so I decided to just skip that and hope for the best. It turned out perfect, no worries! I baked this the day before I planned to serve it and the next day it was delicious. I will definitely make this again!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

I agree with the other reviews that the cake part was too cakey. I also looked at the other pictures, and my crust turned out brown on the bottom like the others. It didn't taste good like a muffin bottom, so I'm thinking a change is needed in the crust but I'm not sure what. I also made a powdered sugar glaze for the top to give it a little more kick. I guess I was expecting more cream cheese/strawberry taste than the brown cake taste.

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wubbzy012

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Reviewed: Mar. 23, 2009

This was the hit of our church "coffee cake" luncheon... There wasn't a speck left on the plate. Wonderful recipe!

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IMJEN2

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Reviewed: Mar. 17, 2009

Has a great flavor but the cake part is very dry - okay if you are eating it with a good cup of coffee. I made as directed and didn't feel like I overbaked (I had to wait till the cream cheese center was set)- it is just a little drier than I like in a coffee cake. I used apricot preserves which we thought was very good.

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Michelle

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

This is a pretty cake. Make sure and don't overbake it. It was a lot of work and a lot of clean up but would be worth it for a special occasion. My only problem was with the cream cheese filling. I thought it could be sweeter and needed a little vanilla.

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Jasgirl

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Mount Vernon, Illinois, USA

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Reviewed: Mar. 2, 2009

Best coffee cake I have ever made!! I used apricot preserves instead of rasberry but all else I followed exactly. It was really really good. I will difinitely make this again. Thanks!

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Marissa

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Feb. 11, 2009

I have to say I'm not a huge "sweets" person, especially not cake. That being said, I'm IN LOVE wish this dish...best coffee cake recipe ever! The cake itself has a great melt-in-your-mouth texture and a flavor similar to pound cake. I omitted the jam in favor of using up a container of fresh blueberries. The cream cheese filling combined with the fruit MAKES this recipe. This is my new go-to dish to send in to my fiance's office or make for overnight guests.

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Kacey

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: South Lyon, Michigan, USA

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Reviewed: Feb. 1, 2009

This was pretty good. I was wondering why everyone that reviewed this only seem to make it for special occasions, I figured it out, it takes a little work and time to put it together! I was kind of surprised by the crunchy bottom 'crust'. It softened the next day, that may be why many found it to be better after sitting overnight. I used a 10 in. springform pan, and only baked for 50 minutes and the bottom part was very brown, with the crumb topping still having some wet spots. I cut down the almond extract to 1 tsp, it seemed perfect. I might make this again. It is definitely a recipe worthy of serving to guests, I would just let it set for a day.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jan. 29, 2009

I used lemon extract instead of almond it was great. By far the best recipe for coffee cake ever. I made it twice and both times it went fast and people asked for the recipe

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