Reviewed: Feb. 27, 2008

I made this recipe for senior citizen day at my high school. It was very popular and I got alot of praise for it and requests for the recipe. I had a little bit of trouble figuring out whether it was done or not and I probably should have baked it a little longer, but the gooey cream cheese in the middle just made it good and it was better than it being too dry.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chocolatemoose

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2008

I bake all the time, but just by following recipes. I was so excited to pull this cake out of the oven, it looked absolutely perfect. The taste was great; I used 1 tsp. of almond extract and thought that was plenty. Next time I will have to adjust my baking time because the center clearly wasnt done enough, which was disappointing. Definitely will make again, this recipe was easy and will make a great impression!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LV

Cooking Level: Beginning

Home Town: Grosse Pointe, Michigan, USA

Living In: South Lyon, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

This was delicious! And not too much for breakfast in the morning. The only thing I would do next time is to add more jam into the batter and then use it again in the topping. I felt it needed more than a half of a cup. Overall, I had a lot of compliments!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

Amazing recipe. This one's a keeper. My whole family loves it even more than my cheesecake. I made it with stawberry jam, think i'll try blueberry next time!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah Jane

Cooking Level: Intermediate

Home Town: Lake Echo, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

This coffee cake is great with a warm glaze drizzled over the top. I made the glaze over low heat using approximately 1/4 cup butter, cup powdered confectioner's sugar, 1 Tblsp. milk, and 1/2 tsp. almond extract. Drizzle it over each slice of cake for a nie-looking effect. I made this for my family and they loved it! Much to the mild annoyance of my mom, my dad said it was the best cofee cake he'd ever had.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

bakingbachelorette

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2008

AMAZING! Followed the recipe exactly as it was and was not at all disappointed.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alysia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2008

Drizzle top with a simple lemon-confectioners sugar glaze

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cook'n G'ma

Cooking Level: Expert

Home Town: Germantown, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2008

Fabulous recipe! I followed the recipe exactly and it came out perfect. Surprisingly, even the temp time was just right. I highly recommend trying this out. Several of my co-workers requested the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BRANDI7920

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

I made this coffee cake last Sunday, this was my first time to make this kind of cake. It turned out so great, I was so happy. I have never imagine I can make such a nice beautiful cake by myself. I didn't have any raspberry jam, so I used cramberry jam instead of raspberry jam, it was great, my husband and I loved it. I will make it again. Thank you very much for the wonderful cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jianhua

Cooking Level: Intermediate

Home Town: Beijing, Beijing (Municipality) , China

Living In: Ancaster, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2008

I doubled the recipe and made in a 13x9 pan. I followed the advice to hold back more than 1 cup of topping - since I doubled the recipe, I held back 3 cups. There was still an insane amount of batter left over and I mean for both the top (struesel) and bottom (cake) layers! I only used about 1 cup of the struesel to top and next time will be either finding a way to cut down on the batter part or just making 2 pans of cake. I plan on using the leftover struesel topping on some muffins.(Honestly, I think the recipe as written would probably work better in a 9x13 pan just so that it wouldn't be so cakey.) The cheese/jam layer was tasty but I would suggest adding some vanilla to the cream cheese mixture. And please, please, PLEASE let this sit overnight before eating it. It wasn't enough just to let it cool completely - it tasted horrible to me when freshly baked! Hubby ate it fresh and said the almond extract was way too strong (I used 2 tsp). I found that when I tasted it this morning, the almond flavor in the cake part has mellowed considerably.

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

mrab

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2008

Outstanding! You will definitely impress others with this one! Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jj

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2008

We live and work on a large ranch, which often has guests...my boss has requested we make this coffeecake several times, both for guests AND their family!! It is easy and really good...looks like a bakery creation!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2008

This was perfect.Easy to make and it turned out just like the coffee cake my aunt always made for us when I was growing up.I'll definitely be using this recipe for a long,long time.Thank you for sharing it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

autumnrose

Cooking Level: Expert

Home Town: Estherville, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

I was looking for a way to use up some raspberry jam that I had been given as a gift. This hit the spot! Hubby's coworkers LOVED it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Crystal Jo

Cooking Level: Expert

Home Town: Ovid, Colorado, USA

Living In: Proctor, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

i would recommend setting aside at 1 1/2 to 2 cups of the crumbs instead of just 1; the base is too "cakey" when only one cup is removed. ive tried this recipe with a homemade blueberry spread, and with apple pie filling and it worked very well both times.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

katie.rose

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2008

Delicious & beautiful cake! I also cut the almond extract to 1t. - perfect amount of almond-ness. I also used sliced almonds & mixed them with the crumb mixture. I heated up my "Simply Fruit" Raspberry Spread (less sweet than jam)for about 15 seconds, which made it easier to spread on as the layer on top of the cream cheese mixture. Lost the bottom to my springform pan(???) - but baked up fine in a round 10" cake pan. EXTRA NOTE: This coffee cake tastes much better when completely cooled, in my opinion, so factor in cooling time if you are making it for breakfast!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Jennifer C.

Living In: Minnetonka, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2008

This coffee cake has been on our table for Easter Sunday brunch every year since 1994, so it has become a family tradition. It is delicious and a very pretty cake, however, I use only 1 tsp. almond extract, and sliced almonds rather than slivered.

Was this review helpful? [ YES ]
40 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2007

Used blackberry jam instead of raspberry. Baked in a 9" cheesecake pan. Very good!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BonnieIN

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2007

FANTASTIC! This is just what I was looking for. The combination of ingredients is a perfect blend, sweet and decadent! I doubled the recipe for a 9x13 and thought the base was a bit too "cakey," even though it still was scrumptious. Next time I will add more cream cheese and raspberry if making a 9x13. The pan did almost overflow and took a bit longer to cook so maybe next time I may also just make some mini coffee cakes by putting "extra" mix into muffin pans. Thanks for an outstanding recipe. It's a keeper!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Anita B.

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

I baked this in a 9" springform as indicated, and followed the recipe exactly EXCEPT I did not add almond slivers to the top. Instead, I chopped up some almonds I had on-hand and toasted them along with about 1/4 cup coconut. (I didn't add these until after the cake was finished baking.) It turned out fabulously - lots of raspberry flavor accented by almond, beautiful moist texture with crispy topping. I baked for 56 minutes, until it started to turn light golden. A real winner for raspberry fans. You could also change up with some other fruit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hotstuff

Home Town: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Raspberry Cream Cheese Coffee Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!