A special coffee cake with a cream cheese and jam filling. Makes a beautiful breakfast food.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
12
Yield:
1 - 9 inch round cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • To make the crust, in a medium bowl, combine the baking mix, 1/4 cup sugar, melted butter and milk. Stir until a dough forms, then turn the dough out onto a clean surface that has been dusted with some baking mix. Knead for 30 turns. Pat the dough into the bottom and up the sides of an ungreased 9 inch round cake pan. In the same bowl, beat together the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over the dough in the pan.

  • Bake for 30 minutes in the preheated oven, until the edges are golden and the filling is set. Allow the coffee cake to cool for 10 minutes, then spread the fruit preserves over the top.

Nutrition Facts

284 calories; protein 5.4g; carbohydrates 39.8g; fat 11.8g; cholesterol 62.5mg; sodium 677.7mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2003
Excellent! I couldn't wait to try it so I didn't let it cool long enough though. I suggest refrigerating an hour or so before eating. Read More
(12)

Most helpful critical review

Rating: 3 stars
02/28/2004
This was okay but not what I was expecting. The crust comes out like a shortbread or biscuit crumbly and not very sweet. The cheesecake filling topped with preserves was the best part. I think I would have preferred just to make a cheesecake. Read More
(4)
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/04/2003
Excellent! I couldn't wait to try it so I didn't let it cool long enough though. I suggest refrigerating an hour or so before eating. Read More
(12)
Rating: 4 stars
11/13/2011
This was EXTREMELY easy to make. I did the dough in the KA stand mixer using the dough hook and then switched to the flat beater for the filling using the same bowl. I used Heart Smart Bisquick and reduced fat cream cheese and this still was plenty tasty. To make spreading the raspberry preserves easier I briefly heated them in the micro and then poured it on the top of the cake. For those reviewers commenting on the crust/dough keep in mind that this is a coffee cake not a cheesecake. Read More
(10)
Rating: 5 stars
09/15/2003
It was excellent very easy to make I think next time i will make the crumbs that go on coffee cake and put them on top Read More
(6)
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Rating: 3 stars
02/28/2004
This was okay but not what I was expecting. The crust comes out like a shortbread or biscuit crumbly and not very sweet. The cheesecake filling topped with preserves was the best part. I think I would have preferred just to make a cheesecake. Read More
(4)
Rating: 5 stars
09/06/2004
I loved this recipe! It was SO good and SO easy. I substituted the cream cheese for dairy-free cream cheese and it still came out well. My mom even liked it and she usualy doesn't like things I make with 'fake' cheese. Read More
(3)
Rating: 2 stars
09/11/2005
I didnt care for it at all the cheesecake part was good but the crust was bland I ended up using bisquick mix since I couldnt find any buttermilk mix in the stores. What exactly is buttermilk baking mix anyway? Read More
(3)
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Rating: 2 stars
10/03/2003
I was disappointed with the heavy crust and the so-so filling. Read More
(2)
Rating: 3 stars
02/10/2012
Easy but lacking in flavour. Rating this as a coffee cake it's not at all similar to any I've had before. That said this was pie-like in form (crust with filling)- there was too must crust to filling which made this taste bland (though somewhat salty) and dry. I liked the concept of the dish however it won't be a repeat. Read More
(1)
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