a great recipe but the cake is a bit dry and crumbly. i may add a little ceam next time i make it. definately worth making. also it had a little too much jam for my taste so ill cut it down as well. i had no trouble mixing the batter. a wonderful recipe that i will tweak for my personal preferences next time.

Giving this 5 stars because my husband declared this the "most delicious coffee cake he's EVER TASTED!" I followed the recipe exactly with the exception of using strawberries instead of raspberry jam. I crushed some strawberries and cooked them with sugar, water and cornstarch until thickened. It was around 3/4 cup, and next time I think I will increase it to 1 cup. We ate this straight out of the oven, we couldn't even wait for it to cool! I think next time I might use peach or pear jam. The finished product makes a lovely presentation. Thanks for sharing this wonderful recipe

Very good!

Oh yum! The only thing I changed was substituting vanilla extract for the almond since I didnt have any. I used a 9x9 pan since I wanted to cut it into easy to eat bites for work. This was really good, but mine didnt look colorful, since the crumble was the only thing you could see. Maybe next time I will drizzle some chocolate or jam on top.

Yum, Yum, Yum. This coffee cake is wonderful! I made as written using my new springform pan for the first time. But.....my oven was a mess when it finished baking. I didn't know the bottom of a springform pan had a top and a bottom. I just washed the pan and popped the bottom in. I found out from "the buzz" there is a correct way to put the bottom in. Mine was in upside down and butter leaked out all over the oven. Luckily it didn't affect the outcome of the coffeecake. It was moist, looked great and cut very nicely. My family and parents loved this recipe and I will be making it again. Only next time, I will have the pan put together correctly. Thanks for sharing this recipe

This was so-so. I don't think I'd make it again without some significant modifications. I followed the recipe and found that the crust was dry, crumbly and lacking in flavor. Perhaps some cinnamon would help here, but to not sure how to correct the dryness, except for reducing the baking time. We liked the filling but there needs to be more than 1/2 cup jam. The topping needs to have cinnamon added too. I think I'll look for another recipe.

This was delicious. As many other reviews wrote the outside of the cake almost gets over cooked and the inside where the cake and cheesecake meet get a bit undercooked. This is true but everything is still edible. I left out the almonds and doubled the raspberry jam.

I made this at work for Sunday Brunch. Very good and a lot of compliments on it.

according to one of my daughters, this is the best coffee cake she's ever had. I think I agree with her. It really was sensational. For the most part followed the directions and ingredients but did have to make a couple of substitutions. I was out of sour cream and subbed in plain Greek yogurt and instead of the raspberry jam (didn't have any), I thought I would use up what I had left of a jar of lemon-pear marmalade. I did have some frozen raspberries that I sprinkled on top of the jam layer and then topped with the crumbs. Baked in a 10" springform pan for 1 hour. The center was jiggly but set up nicely. The crumb of the cake itself was perfect. Not dry at all. I'm not sure what went wrong with some of the other reviewers, but rest assured that this will be made again. The combo of the lemon, almonds and raspberries works beautifully together.

BEST COFFEE CAKE I'VE EVER HAD. A billion times better than anything I've ever had at Starbucks or other coffee shops. I made this using strawberry jam (I didn't have raspberry), halved the recipe, baked in a loaf pan, and it was incredible. The almond flavor is very strong when warm/fresh from the oven (I have no idea why), but it is absolutely perfect when room temperature. This is so good with a cup of coffee in the morning, and I will be making this often.