26 Reviews of Berry Cream Cheese Coffee Cake

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!

From: Just Call Me Martha

On Apr 14, 2004

This is definitely a 5-star coffee cake. I have made this over and over again and it's always a hit. I have also used light cream cheese with no difficulties. It's great served warm or cold!

From: Debbiekitchenwench

On Dec 11, 2006

Beautiful coffee cake, so easy. I was blushing at the compliments. Finally had to tell them the recipe was yours. I think about 10 ladies made this , on Saturday. I didn't have enough sour cream just a half a cup or so, added 1/4 c softened butter , It still tasted GRREAT ! Thanks Debbie

From: SJC

On Mar 28, 2005

I made this for an Easter brunch this past weekend and it was delicious and beautiful! My oven may be a little on the warm side, but at 350 degrees, it was done perfectly at 40 minutes. Thanks for a great recipe!

From: Kater

On Jan 9, 2005

I was going to post this very same recipe after making it this morning! I found it in my Pillsbury Baking book and thought it looked very yummy - and I was right! I baked this in a 9 in. pie plate as my springform pan is still packed somewhere and I used homemade huckleberry jam instead of raspberry (since that's what I had open). Oh, and I didn't have any almond extract so I used vanilla. It turned out great! The combination of the moist cake, the creamy cream cheese layer, the fruity jam and the almonds is really quite decadent without being overly sweet. With a glass of cold milk, this was perfect on a cold winter morning! Thanks for posting the recipe, podapo!

From: Bogey'sMom

On Sep 15, 2005

I turned these into muffins because I had to supply muffins for breakfast for 50, and I was tired of the same old same old. They were a little time consuming, but delicious and very different.

From: Carol in Regina

On Jul 14, 2002

This was really quite quick to make and I used freshly-cooked BC raspberries. This raspberry sauce was made with some sugar and cornstarch and was so tasty instead of using jam preserves. Certainly would make again for very special company!!

From: KITTENCAL

On Jan 4, 2005

Podabo, this cake was wonderful! what a delicious buttery moist tasting cake this is, with a hint of almond flavor. I don't for the life of me know why I added 1 tsp baking powder instead of 1/2 tsp, I think because most cake recipes call for 1 tsp, but it turned out great anyway, and rose nice and high. This cake recipe will now be placed in my favorites and I will make it again, this is a keeper for sure, wonderful cake recipe! Podabo, thank you for sharing...Kittencal

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!