This was very good. I made it for a group meeting at work. One person pleaded with me to make it again, "I will pay you to make it for me." I did not use the almonds or almond extract but used vanilla instead. The filling was very good. Also, I added brown sugar in the crumbled portion. Next time I will add the brown sugar to the entire dry mixture. Also, I only baked it for about 40-45 minutes, my oven can be tricky sometimes but keep an eye on it. When I added the raspberry jam, I used a knife to "cut" it into the cream cheese filling. I will definetly keep this one. maybe next time I will make it with a different berry, just to switch it up a bit. :)

Mmmmm! I gave my mother-in-law the recipe and she made it for a breakfast at church. It was absolutely delicious!

I think this is the best coffee cake I've ever had! I ended up using a 9" round cake pan. After it was done baking, and cooling for 15 minutes, I inverted it onto a plate, then inverted it onto another plate, so it was right side up. This worked great, and looked FABULOUS! It ALMOST looked as good as it tasted! I used homemade blackberry jam. MMMMMM!!

Love it. I found this recipe originally in the Chicago Tribune- October 3, 1991. Yep, I cut it out and kept the recipe. It has become part of our family's Christmas morning brunch tradition. It is a big hit every time I take it to a function with many requests for the recipe. There is nothing "light" about this cake, but it is worth every calorie loaded bite. For those who must count- 1/12 of a cake is 441 calores, 63 mg cholesterol, 26 g fat. **Update** I just read all of the reviews. There are some differences between the AR recipe and the original Chi Trib one. I think the differences created some of less than 5star reviews. Original recipe calls for: Almond extract 1 teaspoon (may address the too almondy issues.) 10" springform pan (should solve the too cakey issue.) Bake 45-55 minutes (Should address the over cooked or dry comments.) Hope this helps.

Very, very good. I used 1t vanilla extract & no almonds. Will make again many times. Hubby loved it. Thanks!

This is a different and very good coffee cake. It is a lot more work than most (cutting in the butter), but worth it. I have made it with blackberry jam instead of raspberry, and it came out even better.

This coffe cake has been a signature recipe for me for many years, even before it was featured on All Recipies. If you follow directions properly and do not substitute, it will turn out perfectly. I have a problem with so called "expert" level cooks who change recipies or don't have the proper ingredients and then rate the recipe lower than necessary through no fault of their own. Please use the proper pan, use almond extract, not vanilla and please DO NOT add lemon. Also, do not take out more of the dry batter than called for at the beginning because the ratio will not coincide with the liquid added to make the batter for the crust. This is truly one of the best deserts ever. Try it!

Good, but not as good as I expected. I used boysenberry jam because that's what I had on hand. We ate most of it, but even my kids weren't that into it by the time it was half gone. It DEFINITELY needs to be made in a wider pan so it doesn't come out so deep.

Delish! I made a few errors in preparing, but it still turned out to have a wonderful taste. I will definately make this again!

Yummy! I just made this for my daughter's Communion brunch. After reading other reviews, I adjusted the receipe to 1 tsp. of Almond extract, reserved 1 1/2 cups of crumbs, and added 3/4 cup of seedless raspberry jam. I only had original Philadelphia Cream Cheese in the house, so I did not go low fat. I also baked in a 10" springform pan. The cake baked for the full 60 minutes. It was perfect! I baked it the night before. Everyone raved about it!

I made this recipe ...but it was from a friend . I have to say, thought that the cske part was a little dry...the filling is delish though. This would be good for a brunch dish. We actually had it for dessert.

The taste of this recipes is really phenomenal. All of the flavors accentuate one another perfectly and the almonds add the best crunch to the streusel topping. I did not have a 9-in springform pan so I used a glass 9x8x3 pan. Unfortunately, the middle of the cake was too doughy and the edges browned a little too fast. But the flavor...wow! A longer cooking time and foil over the edges should alleviate that in the future...or maybe a bigger pan. It makes a ton!

This was okay. I didn't have a spring form pan - so I made in a 9X13 pan - and my cake was kind of flat and not so pretty to look at. :-( ALSO, there was a weird aftertaste that I didn't care for. I made it exactly as the recipe stated - and used really good raspberry jam - so I don't know what the taste was - but this wasn't good enough to make again for me.

This recipe was so-so. I made it for my Bible study and didn't taste it prior to the class.The others said they liked it but I didn't think it was that great. I used extra raspberry jam and held out 1 and one half of the topping. I also omitted the almond extract and used vanilla and a splash of lemon extract. I probably won't make this again.

I made this the day before for a friends birthday brunch. It was fantastic! It's very thick so I got 12 decent size servings out of it. I used strawberry jam instead of the raspberry and it turned out well. Although I did run the jam through the food processer so it would be smoother and easier to spread. I really think it could have used an extra quarter of a cup of the jam. I'll definitely be making this again!