Raspberry Cream Cheese Coffee Cake

This coffee cake is truly exceptional! I have made it 3 times in the past week and it has been loved by every one who has tried it. The last time I made it, I used cherry jam as I was all out of raspberry from the 2 times prior I'd made it.LOL I expect it would be good with just about any jam in the filling. Next time, the only change I will make is not to incorporate any sugar in the cream cheese mixture - the jam is really sweet enough and sits directly on top. Thank you so much for this recipe, Marg. I can tell it's going to become a classic in my kitchen.

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Delicious! I used a square pan instead of a round one, and it came out great! Thanks, Marg!

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Great recipe! All the reviews I read prior to making it were correct. I substituted several ingredients (like chopped pecans instead of sliced almonds) to accommodate what I had on hand. It turned out great! I love it, my family loves it, I will be making this one again and again. I look forward to experimenting with different flavors too. I'm thinking about trying something with pumpkin. YUM!!!

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Great! I used strawberry jam instead of raspberry, and it turned out fantastic! next time i will use a springpan though

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Oh boy, what a breakfast treat this was this morning. I am going to experiment with the fruits and will try blueberry jam next time. We just love it!

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Fabulous recipe! Will definitely be making this one again! I used half plain yogurt & half sour cream. I think my hubby ate half of it in one day!

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This was fabulous. I made it with black current jam and we loved it. Thanks

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My first review. Simply put, EXCELLENT, moist and delicious!

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I had some fresh raspberries and plain Greek style yogurt that I wanted to use up, so I thought I'd try this recipe - it's pretty great!! It seemed to work just fine to substitute the yogurt for the sour cream, and I just added about a cup of berries to the jam before I spread it over the cream cheese layer. I used a silicone/ceramic base square springform pan, and didn't have much patience to be neat about spreading it evenly up the sides - I just kinda' made a little "curb", and it worked great! Couldn't wait until it cooled completely before I cut a little piece, and even at luke warm it was good, but I would imagine it would be better cold so the cream cheese layer is more solid. Love the almond/raspberry combination, but would also like to try different fruits/jam. Thanks!!

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The ratings don't lie. SImply the best coffee cake I've ever made or put in my mouth. I will never use another recipe again. This is it!

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Absolutely delicious! I used lemon extract instead of almond, also added a little to the crumb topping. For the crumb mixture I reserved 1 TBSP of the butter and added it just to the reserved cup of topping for larger buttery crumbs. Brought it to work for a co-workers last day. Not one little bit was left! Very, very good, this will be my coffee cake recipe from now on. Will try again with different variations. Thank you for sharing Marg!

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Love it! This was easy to make but came out looking like I really went to a lot of trouble....it was beautiful. And it tasted great. This one is a keeper.

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Yep, amazing would be the word to describe this coffee cake!

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Three words for this coffee cake: A-maz-ing. It is so good we couldn't stop eating it. This took over as my favorite coffee cake, hands down.

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Delicious choice any time, and great to serve company!

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This is a new favourite in our family. I have made it twice this week. The second one turned out better than the first. For the second cake I lightly floured my hands to press the dough down in the pan so it wouldn't stick to me and only baked it for 45 min. I used 3% MF sour cream but will use the fat free next time. Nothing but rave reviews from everyone who has tasted it. It's so good and fairly easy to make that I am making another one tomorrow for a street party on Sat.

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This is a "very" forgiving" and adaptable recipe. I put it in the wrong size pan (too small) for my first cake try. I did follow the cake directions. I did have cake overflow but evenso, while I did have to bake it 15 min. longer, it still looked great, was great and I had to mail the recipe to family members that loved it. Just made another cake for a Memorial weekend picknic. Another success. (I used a 10" pan this time.) I had to add yougurt to the sour cream I had to make the required amount. I used a little less sugar for the cake mixture. Added 1 Tsp Vanilla to the dough mixture. Put 1 tsp. grated lemon rind in the cheese mixture used a blue berry spread with less sugar than jam and added frozen blueberries. (thawed and drained, about 1/2 cup) over the jam layer. It worked great! Thank you for the best ever recipe

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I made this for brunch following my daughter's wedding reception. It was a huge hit with everyone. Thanks for posting this wonderful recipe.

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I made this morning for our church food distribution, all of the people loved it. I made it a bit healthier, used 1/2 wheat flour, low fat cream cheese, non fat sour cream and left out the salt. I also used a full 12oz jar of jam. I used a 9 x 12 pan instead, but the cook time was pretty much the same. Will make again and again!

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What a great surprise for breakfast with some nice hot cocoa! I loved the nuts and raspberries and the cake was nice and moist and really delicious!

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