Berry Cream Cheese Coffee Cake

From: Doods

On Oct 8, 2009

The presentation of this cake is awesome. I used self rising flour and omitted the baking powder, baking soda and salt. I used strawberry preserves. This is one of the prettiest cakes I have ever made and it tastes as good as it looks. Definitely a keeper.

From: Chef Crystal Cooks

On Jan 8, 2009

I made using raspberry preserves and it was a huge hit! I made it when my DS and his family would be with us, and we had it for breakfast with coffee and hot cocoa! The kids loved it as much as the adults and they fought over the last piece. Christmas day was extra special with this on our breakfast menu to start the day!

From: Buckeye Chef

On Jul 13, 2006

My parents dropped in for an overnight visit, leaving me scrambling for breakfast plans. I found this recipe and am sure glad I did. It was very simple to make and impressed my mother...a feat all its own. I did substitute strawberry jam for the raspberry jam, vanilla for the almond extract and chopped pecans for the almonds, due to my ingredients on hand. It was fantastic! Very rich and moist, it was a perfect complement to a bold cup of coffee.

From: Mom4Life

On May 21, 2007

I found the very same recipe on another baking website and tried it with great success! It is a fabulous recipe that produces a light, delicious cake. I've made it with apricot, strawberry and blueberry preserves (at different times). It looks professionally made and tastes so yummy. Great recipe to make if you want to impress someone. Definately one of my favorite recipes of all time! Thanks for posting it! PS-I do step 4 in a food processor to speed things up. Updating to say that I've made several different coffee cakes since my review and this is still my favorite! It gets such rave reviews every time I share it!