53 Reviews

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!

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LuuvBunny May 20, 2006

What a great coffee cake! Everyone in the house absolutely loved it. It also lends itself to great variations -- blueberry next time! Also, I guess you could use mascarpone or drained whipped ricotta instead of the cream cheese. Thanks for the great recipe. I'm not a baker, and you made me a star!!

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Ceil from NJ May 15, 2006

Stop - don't look any further for possibly one of the best coffee cakes you'll ever try. I made this wonderful treat for my mother-in-law for this morning's Mother's Day breakfast. She loved it. Very easy to make. My almond extract spilled so I substituted vanilla. Wonderful. A must try!!!

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Pat's Favorites May 14, 2006

Let me tell you this is just so so GOOD! I didn`t warm the preserves just scooped them onto the cheese filling. I did sub 1/2 of the sour cream for yogurt because I ran out of sour cream. I made the whole recipe in the food processor. So this wasn`t just great tasting but easy to make. I will make again! And you all must make this! Thanks!

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Rita~ January 15, 2006

Awesome and easy. I made this exactly as written and it turned out beautifully. I did not measure the jam. but rather just spooned a little on. When reheated this tastes like it just came out of the oven. Thanks for a great recipe.

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Cilantro in Canada January 04, 2006

This was wonderful! Followed recipe and it turned out great. Will be making this again.

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Blue-eyed 70's Chick January 30, 2016

Easy and fast. My chages were. I used lowfat greek yogurt instead of sourcream. And I used forest berry jam. Followed all the other instructions

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Esther in Atlanta, GA September 05, 2015

Love, Love, Love this cake. I try to find excuses to make this delicious desert.

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Chef Kelly Lawmert March 22, 2013

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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gypsygal December 19, 2012

This is so good. I used black raspberry jelly as that is what I had and it was exceptional. It is moist and tender. A keeper.

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Denise G. December 18, 2012
Raspberry Cream Cheese Coffee Cake