This raspberry pistachio cream cheese coffee cake would make a great Christmas morning treat. Well, not only Christmas morning, but an anytime coffee cake. But, with the red and green from raspberry preserves and pistachio nuts, I think this coffee cake suits Christmas morning very well; plus, it’s simple and quick to put together!
That being said, I under baked this coffee cake, which I mention two more times in this entry, so don’t let the look of it keep you from making it. The center is not supposed to ‘schlump’ like it does in my photos. I accidentally under baked it by setting my timer 20 minutes short. It was one of those slow brain mornings where you don’t double check because you think you’ve got it right in your head. I didn’t realize this until hours later, so unfortunately, it was too late to fix.
Like I’ve said many times on this blog; I don’t do do-overs. If I mess up, you’re going to see it messed up, and that will prevent the slight chance of you messing up!
Anyway, years ago, there was a baking show on PBS called Mrs. Field’s Great American Desserts. Having been a huge fan of Mrs. Field’s cookies at the malls, I was ready for each show, spiral notebook and pen in hand (back then, you couldn’t get the recipes off PBS online). Her Raspberry Cream Cheese Coffee Cake was the only recipe that really stood out to me, and the page with the scribble scrabble recipe was well-worn before its time. When I first started making this coffee cake, I didn’t even have a springform pan, so I would use a deep 10-inch copper saute pan to bake it in. It made quite a pretty presentation, but one could break their back carrying it to the table.
Here’s the problem, I cannot find that spiral notebook anywhere, so I searched online for “Mrs. Field’s Raspberry Cream Cheese Coffee Cake”, using Google, Yahoo..any search engine to find anything. I found many recipes almost exactly like it (from my recollection) but they’re all attributed to other sources ; one, a Sutter Home Napa Valley Cookbook, two, a site called Mrs. Miller’s Noodles, who also happen to sell jams, as in a jam to top the cake. After briefly giving up, I decided to try to make something similar, one I could call my own.
I know it’s tough to nail down recipes and call them your own, but Mrs. Field’s is a copyright maven, right? She sold her amazing cookie company to some other company for millions, who in turn; turned them into cheap, flat artificial tasting, supermarket cookies that in no way taste like or resemble those huge, melted chocolate, nutty chunky cookies you used to get at the malls.
To digress for a moment, oh, how awesome it was to pick up a bag of those cookies, warm out of the oven (after clothes shopping no less), then eating them out of the bag on the drive home.
So, you’d think this might tick her off a little, right? Apparently not, so I guess she doesn’t care about everyone and their brother publishing her recipe as their own, and in the case of the cookies, turning them into generic supermarket brand type cookies. It makes me sad because I like her a lot.
In any event, I didn’t have to try and emulate Debi’s coffee cake as I remembered it because I think I found the recipe, or at least something very close to it. However, I took the recipe and made it a little more festive by using bright green shelled pistachio’s from Oh Nuts.com, instead of the almonds. Oh Nuts and I go back about a year or so when they sent me some free goodies for holiday baking after seeing me complain in this post about tearing my fingernails and raw fingertips for days after shelling 2 lbs of pistachios. They saved my fingers by sending me their beautiful, bright green, shelled pistachio nuts, and when I was offered two products again, naturally, a bag of shelled pistachios was one I chose.
By the way, you’ve got to see their site. They have everything..from soup to nuts. OK, no soup, but not just nuts; loads of candy, dried fruits, nut flours etc. Pop by, as there’s still time to order in time for your holiday baking! Part of this giveaway is a $25.00 gift certificate to Oh Nuts, which Sam Feferkorn, of Oh Nuts, generously provided!
So, when playing around with this coffee cake, I added a layer of cinnamon sugar on top of the coffee cake batter. I did this because, how can you not have any cinnamon in a coffee cake? This gave the cake a cinnamon goo strip running beneath the cheesecake layer. Let’s just say that there’s always a way to improve on something, no matter how fantastic it already is, without overkill. But, you can omit the cinnamon sugar layer since the coffee cake is still fabulous without it.
For the jam topping, I used Bonne Maman raspberry preserves. Cecile from Bonne Maman was kind of enough to send me six 13-ounce jars of a variety of preserves and jellies. Guess what? This offer has been extended to one of my readers! You can win six 13-ounce jars of Bonne Maman preserves and jellies, in a variety of flavors, which include fig, wild blueberry, apricot, plum, raspberry, orange etc.. They’re all pure fruity heaven, and the jars are so pretty, just like you made and canned them yourself. You can see all their jellies and preserves HERE Those jars are big enough to last you well past your holiday baking!
So, now we have a red (the raspberry preserves) and green (the pistachios) creamy, crumbly, fruity, nutty, moist and delicious Christmas coffee cake! Not to mention, the pistachios add another dimension, especially if they’re salted and toasted.
Now to the part where I effed up this coffee cake.
As I mentioned in the first paragraph, my coffee cake isn’t ‘gooey’ on purpose.; it was accidentally under-baked, mistakenly taken out 20 minutes early. It was still not quite set in the middle, as you can see in the photos, but we kind of liked it this way. It schlumps when cut, so it’s been dubbed the ‘schlump’ cake from hereon in, and now we purposely under bake it slightly on occasion. Below is how it should look when baked fully and with almonds instead of pistachios;
Photo by Marg (CaymanDesigns)
Much prettier than my coffee cake, huh? I had to show you the coffee cake as it should look so my photos of the schlumpy, under-baked coffee cake wouldn’t deter you from making it, because it is supremely delicious!
One final little factoid, this coffee cake uses a method similar to a Cowboy Coffee Cake, where some of the flour, sugar, butter mixture from the cake is set aside to use as a streusel topping, which I always loved; less work, less bowls, but in this case, it’s in reverse. Some of the streusel mixture is set aside for the cake. Cool, huh?
Finally, I want to give a LOUD shout out to Christina Banner, one of the most talented Gingerbread House builders I’ve ever seen. Last year she sent me a copy of her amazing book ‘How to Build a Gingerbread House’, for review. I wanted to accompany that review with a gingerbread house built from her book. I never got around to it, so I was going to build one this Christmas. Unfortunately, a lot of things kept me from taking the time to do it, so I’m going to try and get one in for Valentine’s Day or Easter, as her book has Gingerbread Houses for every holiday and occasion! Until I do, I recommend you pick up a copy of her book ‘How to Build a Gingerbread House’. Her recipes and directions are easy to follow, and all ingredients are easily found..not to mention, the houses are beautiful!
To Enter the Giveaway to win a Bonne Maman 6-pack variety of fruit preserves and jellies and a $25.00 gift certificate to use at Oh Nuts.com, check out the Bonne Maman and Oh Nuts sites, and leave a comment telling me what your favorite flavor jam, jelly or preserve is and your favorite nut to use in baking. For extra entries, you can do all or any of the following, leaving a separate comment for each thing you do;
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6. Tweet this giveaway – I entered to win six 13 oz jars Fruit Preserves & a $25 gift coupon from @OhNuts via @parsleynsage. Leave comment to enter! http://bit.ly/tfqDOs
This giveaway will end December 27, 2011. The winner will be chosen using random.org, on the 27th. If the winner does not respond within two days, another winner will be chosen. Good luck!
Raspberry Pistachio Cream Cheese Coffee Cake
I've also tried this with blueberry jam and strawberry jam, and both were delicious! Use any fruit jam you like!
- 2-1/4 cups all-purpose flour
- ¾ cup sugar
- ¾ cup cold butter, cubed
- Crumb mixture from above, minus 1 cup
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream
- 1 egg, lightly beaten
- 1½ teaspoons almond extract
- 2 tablespoons of cinnamon sugar* (optional)
- 1 package (8 ounces) cream cheese, softened
- ⅓ cup sugar
- 1 egg
- ½ cup plus 2 tablespoons raspberry jam or preserves
- 1 cup reserved crumb mixture
- ½ cup slivered almonds or chopped salted pistachios
- Make the crumb mixture. In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside for the topping. Lightly grease a 9-inch springform pan.
- To the remaining crumbs add the baking powder, baking soda, salt, sour cream, egg and almond extract and mix well. Spread in the bottom and 2 inches up the sides of the greased springform pan. Sprinkle 2 tablespoons of cinnamon sugar over batter, if using.
- For the filling, beat the cream cheese, sugar and egg in a small bowl until smooth. Spoon over batter. Top with raspberry jam and spread gently and evenly over cream cheese.
- Mix the reserved 1 cup of crumb mixture with the sliced almonds OR chopped salted pistachios. Sprinkle evenly on top of raspberry layer. Preheat oven to 350 F.
- Place in oven and Bake at 350 F for 55-60 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen and cool completely on a wire rack.. Store in the refrigerator.
I was sent 6 jars of Bonne Maman preserves and jellies, and a bag of shelled pistachios and almond meal from OhNuts, but was not compensated in any other way for either review. All opinions are my own.
This coffee cake is a winner! It sounds great and looks even better! Nicely done.
Happy Holidays & Warm Wishes for a Peaceful & Prosperous 2012
I love this brand of fruit preserves – I buy it 95 percent of the time! My favorite is wild blueberry (but they are all great) and my favorite nut to bake with is pecan.
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Mmmmm….great coffee cake!! so pretty with the jam 🙂 I’d pick the black currant jelly….my favorite, and I bake mostly with pecans! Fun giveaway~
I want to make this, looks delicious! I don’t have a springform pan yet, so I’ve pinned it to Pinterest for later. Maybe next Christmas 😉
What a coffee cake, love the many textures, flavors and colors! OK so love cherry jam…but love them all. For baking love hazelnuts and pistachio. So this is open world wide, Us, Canada? … before I do all the other entries?
strawberry and pistachios.
Thanks!!
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My favorite flavor preserve is raspberry!
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This looks amazing…perfect for Christmas morning. Love the ingredients that bring that holiday color.
BTW, I’m from St. Louis where there is a local baked good called a ‘gooey butter cake’ and I was anxious to see your take on it. Ha…not it at all, which is probably good because people usually just ruin it! Not this…this is perfect.
I use walnuts and pecans in my baking and the Apricot-Raspberry Preserves look so good at Bonne Maman
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ooops, sorry about my previous comment, feel free to delete since it’s not pertinent to the giveaway… anyway, I’m torn because Apricot preserves make everything taste like it’s sunny, but raspberries are my favorite fruit. I guess I need to try the Apricot-Raspberry Preserves from Bonne Maman to see if it hits me on all points. As for nuts, I’m allergic to most of them and usually sub pepitas for them in recipes, but pistachios are one of three nuts I can eat, and I LOVE them, so I’d take the roasted & salted shelled pistachios and add them to most of my baking if I could. Yum!
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Always have loved strawberry jam the best. Sunflower seeds crushed are delicious in baking. Giood luck all.
I love Cherry jam. And for nuts, pistachios are my fave.
I ♥ pistachios and use them to add a festive touch to many a dish during the holidays! Your gooey coffee cake is fabulous!
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Oh, and my favorite preserves are raspberry and my favorite nut to cook with – pistachios (and pecans)!
Our favorite jam/preserves is raspberry and my favorite nut to bake with is pecans. And that cake–show-stopper!
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I voted for you awesome Lighthouse Gingerbread house!
It’s hard to pick just one favorite flavor, because they are all delicious! But I’d say blackberry.
Pecans are my favorite to bake with, but I will NEVER say no to a pistachio!
I tried to vote for your lighthouse, but it said the voting was closed?? It looked awesome, though!!
I like the four fruits jelly and cashews.
Wow, this cake looks awesome!! I love all the things going for it, and am definitely putting it on my “to make” list! My favorite nut to bake with is almonds, but I like pecans and almonds, too. And I would pick either fig or blackcurrant, since I can’t find either where I live.
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Blackberry Jelly is my favorite and I like to bake with walnuts.
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Voted 5 stars for your Gingerbread light house! So beautiful and creative! 🙂 my pleasure to vote for you.
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My favourite jam/jelly has to be the peach. Soooo yummy. I haven’t used nuts often, but I really want to (just transitioning to a vegetarian diet, so I need the proteins and fats from them), I’d love to try cashews, I hear they make a great cashew butter!
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Tweeted about your giveaway (username: Spookeriffic). Have a happy holiday!
my favorite jam is raspberry. i dont bake with nuts often, but when i do, I use pistachios.
My favorite jam is wild blueberry and I like to use almonds when I bake.
My favorite is apricot jam and I use a lot of almonds and walnuts for baking.
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Voted for your lighthouse
GREAT post and zomg, this looks delicious. I would have to say no matter what, I love raspberry preserves. I love the seeds, the tart, bold flavor. Perfect to spread on toast! For nuts, I always seem to dry roast walnuts whenever I bake. 🙂
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Red raspberry jam and walnuts.
Raspberry!!!
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Don’t know if I’m eligible because I am in Canada. But doesn’t hurt to try.
I entered to win 6 13 oz jars Fruit Preserves & a $25 gift coupon @OhNuts.com by @parsleynsage.
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Voted for your Gingerbread Lighthouse!! Its gorgeous btw!!
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It looks very festive and the flavours are awesome! It just so happens that my favourite jam flavour is raspberry! As for nuts, I love pistachios on their own, but don’t bake with them much. I use a lot of almond flour, but I think my favourite whole nuts for baking are pecans.
Cherry is my favorite preserve and I like to use Pecans in baking.
My favorite jam flavor is strawberry, and my favorite nut to use in baking is pecans. Thanks for the giveaway!
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I did this: Umm, vote for my Gingerbread Lighthouse.
My favorite jelly is blueberry and my favorite nut to use to bake with is walnuts!
It’s soo frustrating when you lose a recipe and just can’t find it anywhere! I always think Google will solve all my problems, but those hand written recipes are the most precious 🙂 This cake looks divine, and full of festive flavour!
I’d like to try her apricot-rasberry and I love strawberry for baking …and pecans!
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My favorite jam to use in baking is strawberry (closely followed by cherry and raspberry…it’s apparently all about red) and my favorite nut, being a Southern gal, is the pecan.
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I voted for your gingerbread house! 🙂
Merry Christmas!
Raspberry sounds good to me! My fav nut is walnut.
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Wow Lisa, you have everything in this desert…crust, cake, cream cheese, pistachio…beautiful colors and even better flavors.
Happy Holidays to you and your loved ones 🙂
I can’t decide if the peach or the strawberry is my favorite flavor….
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I think I will make this for Christmas morning! I’m never impressed by coffee cakes, but I am sold on this one with the raspberry jam and pistachios. I can feel your pistachio pain, as I have shelled a pile for recipes too. Then I blanch and peel them, in case I still have a fingernail left. I bake with almonds all the time, but I love pistachios and macadamia nuts–I used macadamia nuts in my recent attempt to recreate one of those Mrs Field’s cookies. Oh, and my favourite jam? Raspberry, hands down. Have a fantastic holiday!
My favorite jam is cherry and pecans are my favorite nut to use in baking.
My fave is Apricot-Raspberry and I like to use pecans
Your coffee cake looks beautiful; I love how baked goods look when made in a springform pan. Your lighthouse is FABULOUS and I voted! We have actually toured quite a few on our coastline:)
My favorite jam is strawberry, and my favorite nut to bake with is pecan. Thanks for the giveaway! I follow you through email:) Don’t even remember how to twitter it has been sooooo long.
I never caught the Mrs. Field’s show on PBS. Yes, gooey is great! I think this is a perfect coffee cake for any morning. I love Bon Maman preserves-delicious and fun giveaway. xo
I follow OhNuts and I follow you! Off to do the other parts of the giveaway;)
I RT your giveaway probably a couple times…does that count as extra chances?:)xx
HI Lisa, I love the colors and flavors of this cake and it would be perfect for Christmas morning. We are headed to CA. to my parents this year and I am making a brunch for Christmas morning this may just have to be on the menu. I hope your Christmas is fabulous.
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My favorite jam from Bonne Maman is the blackberry, followed very closely by the apricot! My favorite nut to bake with is walnuts.
Hmmm hard choice on all those jams and jellies but I think it would have to be red currant or cherry.
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I have had Bon Maman preserves many time and they are very good. It looks beautiful and I bet its really tasty with all those textures, especially the nuts. Great job as always.
Wow what a great nut company, I would love the pistachios too, and then I might try some chestnuts since I never had them. Great post Lisa!!
I love Bonne Maman products. My favorite is the Wild Blueberry Preserves. I also love Strawberry Preserves. My favorite nut to use in baking is pecans.
I love raspberry jam and pecans. I remember that gingerbread lighthouse–you got a vote from me!
A very happy Chanuka!!
BTW, my MIL gave me the companion cookbook, and the recipe is called “Creamy Cheese Filled Coffee Cake.” I have the recipe.
I love to use cherry preserves and walnuts. Especially in my walnut, cherry, chocolate rugelach! Its is delicious, if I do say so myself!
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I voted for your gingerbread lighthouse!
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I remember that gingerbread lighthouse well! So fantastic. Consider it voted for. 🙂
I’m loving the shlump cake too. Gooey sticky cakes are the best.
How about a giveaway of the cake, that would be my first choice!
I love the ‘shlump’ although you said it isn’t supposed to be that way…all flavors make a great combination. Great cake…gooey and oh so yummy! Thanks for sharing! 😉
I like to bake with pecans, and I like blueberry preserves.
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I’d like to try the strawberry preserves and I like baking with walnuts
I would love the raspberry preserves, and I love to use walnuts in my baking
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The coffee cake sounds wonderful, I’m a big fan of Bon Maman jams especially the cherry one!
pepper apple jelly is my all time favorite condiment. if you’ve never tried it, you must!
I like the Four fruits and Macadamia Nuts.
the black currant jelly for sure! and i love using walnuts in baking.
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Amazing sounding cake Lisa! I used to be the designated recipe copier in my house. Mum would turn on her cooking programs and I had to sit and watch it with her, and if there was a dish she liked, she’d call out the ingredients and I’d scribble away furiously. Bless the internet eh?
Happy Holidays!
rasberry and pecans
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Favorites are black currant and walnuts
My favorites are Bonne Maman Blackberry Preserves and pecans for baking.
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I’d like to try the strawberry preserves and I like baking with walnuts!
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My favourite jam/jelly is peach and walnuts to use in baking.
Fig preserves, walnut
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Strawberry and pecans
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My favorite preserve or jam has alway been blackberry but I would love to try the Bonne Maman Apricot Raspberry Preserves. I love to cook with Pecans, especially with chocolate. reejen at comcast dot net
love strawberry jam and use lots of walnuts
raspberry!!
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voted for the awesome lighthouse!
My favorite jam is Blackberry and I love using pecans in baking.
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Blackberry and Walnuts….yummy
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My favorite jam flavor is raspberry and my favorite nut to cook with is walnuts
I’d love to use the fig preserve with almonds in making a cake or pie!
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I voted for Gingerbread Lighthouse – good luck!
I love using rasberry and pecans.
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My favorites are peach preserves and pecans.
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cherry is hard to find,but great for baking
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voted
LOVE the coffee cake!!! Love Bonne Maman preserves – every single morning I eat their cherry jam – and love using it in baked goods. I have to try this fab coffee cake! Yum and gorgeous, underbaked or not! Definitely our kind of cake! (don’t enter me in the drawings as I need neither the nuts or the jam).
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My fave jam is strawberry!
Please disregard if this is duplicate post. I’m not seeing my first post in the comments above
I found this recipe from a Bed & Breakfast; it’s slightly different from the one you posted: http://www.bbonline.com/recipes/prairiepath-1349.html
Plus, there was a companion cookbook to the PBS series AND it includes her Raspberry Cream Cheese Coffee Cake! http://www.amazon.com/Debbi-Fields-Great-American-Desserts/dp/0684831775 Per the reviews, some of the recipes fail, but the Raspberry Cream Cheese Coffee Cake got some rave reviews. You can get the book for as little as a penny + shipping. Enjoy!
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Wow! Thank you, Carole! Looking into it now 🙂
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Voted for your lighthouse–good luck!
My favorites are Apricot Preserves and Pecans.
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Lately I’ve been in love with cherry preserves. Cashews are always the biggest hit at my house. You gooey coffee cake would be loved at our house too. Wishing you a new year filled with all you favorite things.
My favorite is Mixed Berry and my favorite nut to bake with is pecans.
Apricot Raspberry jam sounds devine! I love using walnuts in baking!
I want Wild Blueberry Preserves
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I would like the Apricot Raspberry and I like walnuts to cook with most.
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I grew up eating Bonne Maman jams and my favorite is probably the raspberry.
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I like strawberry jelly and bake with pecans.
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I like strawberry jam and walnuts for baking.
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I’d love to try the fig preserves & I like to bake with roasted pecans!
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I like Bonne Maman’s Cherry and Plum preserves and their Redcurrant Jelly. As for baking with nuts, my go-to nut is almonds but my mother loves pecans so much that I use them almost as often. I LOVE pistachios but I’m afraid I’d eat them all before I could get them into any recipes!
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Cherry jam is my favorite. I have a cherry tree and each year a make as much Cherry jam as I can. My favorite nut to bake with is walnuts!
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Apricot Jams and Walnuts!
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wild bluberry and pistachios ty
wild blueberry and pistachios ty
Strawberry jam.
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I tweeted “I entered to win 6 13 oz jars Fruit Preserves & a $25 gift coupon @OhNuts.com by @parsleynsage”
I love orange marmalade preserves
i love cashews!
I’d love to use the fig preserves!
love to try to bake this for Chanukah
Mmmm, love it all gooey like that. Hope you had a great holiday!
this cake looks perfect! crunchy, creamy, cinnamon roll-y, fruity and nutty!?! what else can you ask for! it’s going on my to-bake list for sure! thanks for sharing!
Yummmm this cake looks incredibleeee!
Just loveeee the flavors and textures combination
Have to make it!
I wish when people replied about a recipe, it was a reply in such that they acually tried it and went off of their experience with the recipe. Not, ohh it looks wonderful, or I follow you on Twitter, I look for feed back on recipes so I know rather I wanr to make it or not. I mean really, what recipe on Pinterest doesn’t look GOOD ?
Hi, Jenny 🙂 Yes, you will see comments like that on many food blogs because it’s food bloggers supporting one another. Unfortunately. I under baked it (a lot) and the photos were awful (If I mess up, I still post the recipe (and my mistake photos) if it’s a really good recipe, like this one), so it didn’t get a lot of attention due to the visual. However, I can assure you, it’s really, really delicious!
This cake was YUM!!! Thank you!
You’re welcome, Martina! Glad you enjoyed it!!