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!
This coffee cake looks like it was bought from an expensive bakery. Instead of making one, regular sized coffee cake, I split the batter into two smaller sized springform pans. I kept one for myself and gave the other to my mother-in-law. It makes a great dessert and should be eaten again in the morning for breakfast if there is any left. I have made this many times with different jams, jellies, and preserves. It's wonderful every time.
I made this for a neighborhood get-together and it was a hit. It is not difficult to make, either. I used strawberry jam. Thanks so much, Marj, for sharing this keeper recipe.
Thank you Marg, for making my mother's day brunch such a hit with this wonderful coffee cake! My mom said it was the best coffee cake she has ever had, and I have to agree. She begged me to make another one so my Aunt could try it too. I used seedless black raspberry jam, and it was wonderful! Will definitely make again.
I really thought this was a lot easier than I'd expected...how could anything that pretty be that easy?! I was wrong! So easy to make, very impressive appearance, and darn tasty. I thought the "cake" layer was a bit dry as I was mixing, so I added a tablespoon or two of buttermilk. I wish the cake layer had been a bit sweeter, but that's an easy fix. Can't wait to make this again and again!
I am disappointed in this coffeecake. I expected much more flavor. I actually thought it was bland. I would add more extract to the batter. It was a bit time consuming to put together, but it baked in the time allotted. Give it a try, you might like it better than me.
I can't believe that I forgot to review this recipe. I have prepared this several times and have gotten RAVE reviews. It is just unbelievably good. Not low in calories, but you have to splurge once in a while. This is so impressive for brunch or for company. I only make it when I have lots of help to eat it. Thanks Marg.
In a word, outstanding. I have already made two because the first one disappeared so fast. It was very easy and quick to prepare.The only change I made was to increase the amount of almonds to 1/2 cup. I have been told by DH and DS not to serve it to guests so there will be more left for them! Thanks for a recipe that makes me look good.
Yes, this was the best! I too used a food processor, substituted 1/2 whole wheat pastry flour, used Splenda and sugar free jam, and used low fat cream cheese, and even with all these heresies the coffee cake was delicious.
This is a wonderful coffee cake.It is so simple and looks very pretty.I omitted the salt(I don't use salt in any desserts)and I also added vanilla extract into the cream cheese layer. I would definately make this again.I would like to try blueberry jam next time.Thanks for posting!