63 Reviews

Nice and moist. It didn't rise as much as I thought it would. I used dried cranberries. Easy to make. Plan to make it again. Thanks. Oops! Just realized that I forgot to add the almond extract! Sigh.UPDATE: i have now made this cake 3 times since my first review. I'm addicted! I now use dried cranberries and 1 1/4 tsp almond extract and bake it for 30 minutes in a 9X13 pan. It is the best coffee cake I have ever tasted. Next time, I may use chocolate chips instead of the dried fruit and see how that works.

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ejnei January 04, 2009

This was very good. The batter was out of this world, I almost wanted to just pull out a spoon and eat the unbaked batter, it tasted almost like a mousse or a frosting. DH wouldn't let me though, LOL. He absolutely loved the finished product (baked for 30 minutes). It was great, and the house smelled like heaven! Thank you, this is a keeper!

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alinasls November 30, 2008

Wow! This cake is so good. I made it on Christmas Eve and it is now Dec. 26 and even better since it has sat for two days. The texture is dense and the flavor buttery. I made it exactly as written and will do so again. Thanks for posting!

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Chris from Kansas December 26, 2008

This was originally posted by Mean Chef who was a pastry chef. It is an excellent coffee cake.

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Elizabeth H. November 12, 2014

It's a winner. I love Cream Cheese. The almond extract really ties it together. My 17 year old son loved it too. Slather a pat of butter when it is 10 minutes out of the oven and yum. I didn't use the fruit, or nuts. Made it kid friendly. I would do so with an adult crowd. Thanks for the delicious recipe.

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scswanson2002 September 15, 2014

Taking this to a potluck tomorrow, so just took a taste and it is delicious. I'm sure it will go fast. Thanks!

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Sharon123 May 17, 2014

Cake was tasty. The only things I did different were...baked in a 10 inch spring form pan for 35 minutes and I left the dried fruit out.

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Curlee February 02, 2014

I have made this 3 times now for various occasions and it is always a hit. I love the cherries in the cake, just the right amount of tang! Its a keeper, I wouldnt change a thing!

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fraulineanette December 11, 2013

Fabulous! One of the best coffee cakes I've ever tasted. I made it the night before (just as written), baked it, cooled it, and covered it overnight. In the morning, the cinnamon crust wasn't as crispy anymore (which I expected). I warmed the oven up to 300 degrees and popped it in for about 10-15 minutes to warm through and crisp up the topping. Delicious! You wouldn't know it hadn't just been made and it made serving guests for an early breakfast SO much easier. It was so good - yummy flavor, perfect sweetness, moist, a nice tender crumb texture, and that delightful topping! I know I'm going to be making this recipe again and again. Thanks so much!

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Maven in the Making September 21, 2013

The cake is light and fine-textured, only about an inch high, and took 30 minutes to bake. I doubled the topping but I won't next time, it was too sweet. I did not use fruit or nuts, but otherwise I followed the recipe exactly and there was a slight aftertaste that I can't explain. I think next time I will use a 9X9 pan with two layers each of cake and streusel and try dried cranberries in the middle-- I like a thicker coffee cake.

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MarySC October 20, 2012
Cream Cheese Almond Coffee Cake