Reviewed: Apr. 7, 2008

true to the picture, it is pretty enough. I made it for a children party, with blueberry jam: the crust is very thick and my kids and their friend just ate the filling and top, simply leaving the crust into their plates. The filling and streusel are good, nevertheless.

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Apr. 6, 2008

This was fan-freakin-tastic!!! I made it nut free, used vanilla extract instead of almond and that's the only change I made. I mixed the crust up in the food processor, and the cream cheese in the mixer. It takes some time, but it really couldn't be easier, and it looks so impressive!

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ShariV

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Apr. 5, 2008

I made this recipe for Easter and everyone loved it. I did make a change to the recipe. I add a 1 cup of crushed almonds to the batter and 1 teaspoon of vanilla to the cream cheese mixture. I will definatley be making this over and over. Thanks

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Mark D

Cooking Level: Intermediate

Living In: Bristol, Connecticut, USA

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Reviewed: Apr. 5, 2008

I made this for our Sunday School volunteers a couple weeks ago...they were delicious! This recipe is definitely a keeper.

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DANA60

Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA

Living In: Goldsboro, North Carolina, USA

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Reviewed: Apr. 5, 2008

Followed the recipe exactly-the filling was awesome-but the crust was thick and dry. Baking is not what I do best. Maybe I will try again sometime.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

This was fabulous even with the small changes I made. I eliminated the almond all together and used vanilla extract and put lemon zest into the crust. Yes the crust IS thick, I only removed 1 cup per recipe not following reviews but it is definitely THICK. Thanks for sharing this is a keeper.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Mar. 31, 2008

You deserve your reputation. A masterpiece it is! Picture perfect and incredibly good. Used Yoghurt instead of cream cheese and fresh homemede strawberry preserves. My guests couldn't believe it was home made.

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doctorsalwa

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Reviewed: Mar. 27, 2008

Awesome, not too sweet and i can vary the recipe with a little lemon zest

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witchmds

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Ramona, California, USA

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Reviewed: Mar. 25, 2008

Nice flavor, I thought it was a little too cakey, and I did hold out 1 1/2 cups of the crust for the topping.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 24, 2008

Huge hit! Was just the right amount of sweetness, and not too difficult. I do agree with letting it sit for at least a day, otherwise the extract is a bit strong. Was voted to be a tradition, and so it will.

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Mommeee

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Absolutely delicious! Made for Easter brunch and it received rave reviews along with several requests for the recipe

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MichiganSal

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Reviewed: Mar. 21, 2008

I thought this was delicious. Although I did add extra raspberry jam and some frozen raspberries. There was a bit too much almond for my tastes; I reduced to 1 teaspoon. I used a 9 inch springform pan and did not have the problem of the crust being too thick or the batter overflowing in the oven. Thanks for posting! Will definitely be making again.

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stargurl78

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Reviewed: Mar. 17, 2008

This coffee cake is amazing. I combined the jam with the filling, instead of putting the jam on top, and it turned out superbly!

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Ashley Taylor

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Reviewed: Mar. 15, 2008

I had just finished baking this cake when I received a call that a cousin's husband had just passed away. I quickly wrapped up the cake and said a little prayer that it would be good and brought it to her. Although I never tasted it she said all the tasters of this cake raved about it and wanted the recipe. I am definitly going to make it again for one of my Easter desserts. It has a very nice appearance and I am sure it would be good with any flavor preserves.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

Yum! This recipe was delicious... If you let it set overnight, then it is just perfect, as the cream cheese has chance to set. Thanks! Jesus said..."I Am the Way the Truth and the Life, No one comes to the Father, except through Me" John 14:6

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the_crazy_cooker

Home Town: Saint Joseph, Missouri, USA

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Reviewed: Mar. 8, 2008

Made it exactly as written for a party and everyone raved. Next time I will add a little more raspberry jam.

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Lynnje

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Reviewed: Mar. 8, 2008

This coffee cake was delicious! I substituted vanilla extract for the almond. The crust was a little think. I think that next time, I'll take advice from some of the other reviewers and drizzle it with a glaze. But, there definitely will be a "next time". This recipe is a keeper!! Thanks so much for posting it.

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Mar. 5, 2008

Most excellent! I didn't have raspberry jam on hand, so I alternated apricot and strawberry in dollops. I was also missing sour cream, so substituted 1 cup of plain yogurt and 3 tbsp. melted butter (which is a standard substitution for sour cream). Terrific!!

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JONESRANCH

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Feb. 28, 2008

I made the recipe it was very simple. The base was really thick and wasn't sure if it would turn out. I mad it the way it was written but only used 1 1/4 teaspoon of almond extract. I also drizzled a little cream cheese frosting on the top to add a little extra. I was told that this could be given away as a gift it looked so pretty. We did let it cool about 2 hours before cutting it and it was just fine.

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carol

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Reviewed: Feb. 28, 2008

This was a very tasty recipe. I actually cut down on the sour cream by a 1/4 of a cup and I thought the taste was still a little overpowering. I also added 2 TBSP of the preserve to the cream cheese mixture. All in all a pretty good recipe.

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