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Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake anytime of year and bring a touch of spring to your table. It's perfect for a brunch or makes a light dessert.
Nutritional Analysis: 1 serving equals 437 calories, 24 g fat (13 g saturated fat), 97 mg cholesterol, 358 mg sodium, 49 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Raspberry Cream Cheese Coffee Cake in Country Extra May 1993, p49
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Reviewed on Jan. 18, 2012 by RobynK
LOVE this recipe. Have made it multiple times and have never been disappointed. I too use 1/3 less fat cream cheese and it tastes wonderful.
Reviewed on Dec. 26, 2011 by sjpoor
This is really good! Will only use a teaspoon of almond extract next time but it is really good the way it was. Used light cream cheese as that is what I had on hand. Everyone loved it so will serve it again.
Reviewed on May. 28, 2011 by Kinwart
Excellent, gourmet type of coffee cake. Easy to make but very impressive.
Reviewed on Jan. 02, 2011 by Kinwart
Delicious. I made this then froze it right away and pulled it out a few weeks later when unexpected guests arrived. The secret is using the best quality raspberry jam you can find.
Reviewed on Apr. 30, 2010 by lightedway
I like this recipe mostly because I adore crumb topping. See mine pictured on my page. I use parchment on the bottom of the spring form pan which works beautifully. Don't care for cooked jam so I use real raspberries or blueberries. Blueberry is my favorite. In a small heavy saucepan I boil 1 cup frozen raspberries or blueberries with sugar (to taste) and a couple Tbs of water. When it reduces and cools I spoon it over the cream cheese mixture. I also like to use a lot of icing on mine. :) It went over big at church fellowship. I like this cake above all store bought raspberry coffee cakes.
Reviewed on Aug. 22, 2008 by PattyFulf
This is an easy, great tasting recipe! My only problem was that the raspberry jam sunk in the cream cheese mixture. Any suggestions?
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