Raspberry Pistachio Cream Cheese Coffee Cake + A Giveaway

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, 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 from messing up! 🙂

Raspberry Cream Cheese Coffee Cake

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).  For some reason, a Raspberry Cream Cheese Coffee Cake was the only recipe that 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, gooey, 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, 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.

Raspberry Pistachio Cream Cheese Coffee Cake

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!

Raspberry Pistachio Cream Cheese Coffee Cake

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 gooey, cinnamon roll like 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  These jars are big enough to last you well past your holiday baking!

Raspberry Pistachio Cream Cheese Coffee Cake

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 underbaked, 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;

Raspberry Almond Cream Cheese Coffee CakePhoto 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 out-of-this-world delicious!

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 highly 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;

1.  Subscribe to Parsley, Sage, Desserts and Line Drives by email or RSS feed

2. Follow @parsleynsage on Twitter (so you can be alerted to upcoming giveaways immediately)

3. Like Bonne Maman on Facebook.

4. Like OhNuts on Facebook.

5. Follow OhNuts on Twitter

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

Raspberry Pistachio Cream Cheese Coffee Cake
Prep time: 
Cook time: 
Total time: 
Yield: 9 to 12 servings
 
Inspired by the Raspberry Cheese Coffee Cake in Debbi Fields' Great American Desserts and slightly adapted from HERE
ingredients:
Crumb mixture
  • 2-1/4 cups all-purpose flour
  • ¾ cup sugar
  • ¾ cup cold butter, cubed
Cake
  • 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)
Filling
  • 1 package (8 ounces) cream cheese, softened
  • ⅓ cup sugar
  • 1 egg
  • ½ cup plus 2 tablespoons raspberry jam or preserves
Topping
  • 1 cup reserved crumb mixture
  • ½ cup slivered almonds or chopped salted pistachios
directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
notes:
* To make cinnamon sugar, combine ½ cup sugar and 1½ tablespoons cinnamon. Store in a clean, airtight jar. Great for cinnamon toast!

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 monetarily for either review. All opinions are my own.

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288 Responses to Raspberry Pistachio Cream Cheese Coffee Cake + A Giveaway

  1. IamSimplyTia says:

    This coffee cake is a winner! It sounds great and looks even better! Nicely done.

    Happy Holidays & Warm Wishes for a Peaceful & Prosperous 2012

  2. Jenny says:

    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.

  3. Jenny says:

    I liked Bonne Maman on FB.

  4. Jenny says:

    I follow you on twitter @icywit

  5. Jenny says:

    I liked Oh Nuts! on facebook.

  6. Jenny says:

    I followed Oh Nuts! on twitter @icywit

  7. Liz says:

    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~

  8. micaela says:

    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 😉

  9. 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?

  10. strawberry and pistachios.
    Thanks!!

    I’m already a follower…love your site.

  11. Cindy B. says:

    I subscribe to Parsley, Sage, Desserts and Line Drives by RSS feed.

  12. Cindy B. says:

    My favorite flavor preserve is raspberry!

  13. Cindy B. says:

    I follow @parsleynsage on Twitter

  14. Cindy B. says:

    I like Bonne Maman on Facebook.

  15. Cindy B. says:

    I like Oh Nuts on Facebook.

  16. Cindy B. says:

    I follow OhNuts on Twitter

  17. Cindy B. says:

    I tweeted.

  18. 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.

  19. alyce poalillo says:

    I use walnuts and pecans in my baking and the Apricot-Raspberry Preserves look so good at Bonne Maman

  20. alyce poalillo says:

    Liked Oh Nuts on FB (Alyce Poalillo)

  21. alyce poalillo says:

    Liked Bonne Maman on FB (Alyce Poalillo)

  22. micaela says:

    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!

  23. micaela says:

    I follow you on Twitter

  24. micaela says:

    I liked Bonne Maman on Facebook

  25. micaela says:

    I liked OhNuts on Facebook

  26. Gary E says:

    Always have loved strawberry jam the best. Sunflower seeds crushed are delicious in baking. Giood luck all.

  27. Shari says:

    I love Cherry jam. And for nuts, pistachios are my fave.

  28. I ♥ pistachios and use them to add a festive touch to many a dish during the holidays! Your gooey coffee cake is fabulous!

  29. I Liked Bonne Maman on Facebook.

  30. I am now following Oh Nuts on Twitter 🙂

  31. Oh, and my favorite preserves are raspberry and my favorite nut to cook with – pistachios (and pecans)!

  32. Katrina says:

    Our favorite jam/preserves is raspberry and my favorite nut to bake with is pecans. And that cake–show-stopper!

  33. Katrina says:

    I already receive your updates via email.

  34. Katrina says:

    I already follow you on Twitter.

  35. Katrina says:

    I already like Oh Nuts on Facebook.

  36. Katrina says:

    I like Bonne maman on Facebook.

  37. Katrina says:

    I tweeted about the giveaway @koismith

  38. Katrina says:

    I voted for you awesome Lighthouse Gingerbread house!

  39. Shelley C says:

    It’s hard to pick just one favorite flavor, because they are all delicious! But I’d say blackberry.

  40. Shelley C says:

    Pecans are my favorite to bake with, but I will NEVER say no to a pistachio!

  41. Shelley C says:

    I tried to vote for your lighthouse, but it said the voting was closed?? It looked awesome, though!!

  42. shannonsfun says:

    I like the four fruits jelly and cashews.

  43. Jenni says:

    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.

  44. Jenni says:

    I already follow you on twitter.

  45. Jenni says:

    And I get you in my RSS feeder, too! And P.S. Would you join the facebook bandwagon already?!

  46. Blackberry Jelly is my favorite and I like to bake with walnuts.
    smchester at gmail dot com

  47. I follow you on twitter as ptowngirl.
    smchester at gmail dot com

  48. I like Bonne Maman on facebook.
    smchester at gmail dot com

  49. I like Oh Nuts on facebook.
    smchester at gmail dot com

  50. Amy Tong says:

    I subscribed to your RSS feed.

    amy [at] utry [dot] it

  51. Amy Tong says:

    Following @parsleynsage on Twitter @utry_it

    amy [at] utry [dot] it

  52. I am subscribed to your RSS feed

  53. Amy Tong says:

    Liked Bonne Maman on Facebook.

    amy [at] utry [dot] it

  54. Amy Tong says:

    Liked Oh Nuts on Facebook.

    amy [at] utry [dot] it

  55. Amy Tong says:

    Following OhNuts on Twitter @utry_it

    amy [at] utry [dot] it

  56. I like Oh Nuts on FB (marnely at gmail dot com)

  57. I follow Oh Nuts on Twitter

  58. Amy Tong says:

    Voted 5 stars for your Gingerbread light house! So beautiful and creative! 🙂 my pleasure to vote for you.

    amy [at] utry [dot] it

  59. Murdercakes says:

    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!

  60. Murdercakes says:

    Following you on Twitter now (username: Spookeriffic)

  61. Murdercakes says:

    Tweeted about your giveaway (username: Spookeriffic). Have a happy holiday!

  62. amy marantino says:

    my favorite jam is raspberry. i dont bake with nuts often, but when i do, I use pistachios.

  63. My favorite jam is wild blueberry and I like to use almonds when I bake.

  64. Cynthia C says:

    My favorite is apricot jam and I use a lot of almonds and walnuts for baking.

  65. Cynthia C says:

    Subscribed in Google Reader (Cynthia Conley)

  66. Cynthia C says:

    Like Oh Nuts on fb (Cynthia Conley)

  67. Cynthia C says:

    Voted for your lighthouse

  68. Aparna E. says:

    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. 🙂

  69. Aparna E. says:

    Of course I already follow you on Twitter 😉

  70. MEG says:

    Red raspberry jam and walnuts.

  71. Gabby says:

    Followed @parsleynsage on Twitter

  72. Charlie says:

    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.

    I am on your email list.

  73. Gabby says:

    Liked Bonne Maman on Facebook.

  74. Gabby says:

    Liked Oh Nuts on Facebook (a while ago).

  75. Gabby says:

    Followed OhNuts on Twitter.

  76. Gabby says:

    Voted for your Gingerbread Lighthouse!! Its gorgeous btw!!

  77. Followed both OhNuts and Lisa on Twitter, and liked the pages on Facebook
    @KalliKalliKalli is my twitter name

  78. Valerie says:

    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.

  79. Linda F says:

    Cherry is my favorite preserve and I like to use Pecans in baking.

  80. Christina Gould says:

    My favorite jam flavor is strawberry, and my favorite nut to use in baking is pecans. Thanks for the giveaway!

  81. Christina Gould says:

    I did this: Subscribe to Parsley, Sage, Desserts and Line Drives byRSS feed.

  82. Christina Gould says:

    I did this: Follow @parsleynsage on Twitter (BabyNeedzShewz).

  83. Christina Gould says:

    I did this: Like Bonne Maman on Facebook.

  84. Christina Gould says:

    I did this: Like Oh Nuts on Facebook.

  85. Christina Gould says:

    I did this: Follow OhNuts on Twitter (BabyNeedzShewz).

  86. Christina Gould says:

    I did this: Umm, vote for my Gingerbread Lighthouse.

  87. blessedinwy says:

    My favorite jelly is blueberry and my favorite nut to use to bake with is walnuts!

  88. 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!

  89. rusthawk says:

    I’d like to try her apricot-rasberry and I love strawberry for baking …and pecans!

  90. rusthawk says:

    I follow Oh Nuts on facebook (Rust Hawk).

  91. rusthawk says:

    I follow Bonne Maman on facebook.

  92. rusthawk says:

    I follow you on twitter @rusthawk.

  93. rusthawk says:

    I am one of your email subscribers.

  94. Jane says:

    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.

  95. rusthawk says:

    I follow Oh Nuts on twitter.

  96. rusthawk says:

    I voted for your gingerbread house! 🙂

    Merry Christmas!

  97. Leann Lindeman says:

    Raspberry sounds good to me! My fav nut is walnut.

  98. Leann Lindeman says:

    Like Bonne Maman on Facebook.

  99. Leann Lindeman says:

    Like Oh Nuts on Facebook.

  100. Leann Lindeman says:

    New email subscriber.

  101. Juliana says:

    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 🙂

  102. Pat R says:

    I can’t decide if the peach or the strawberry is my favorite flavor….

  103. Pat R says:

    I already follow you on email

  104. Pat R says:

    I “like” Bonne Maman on FB

  105. Pat R says:

    I “like” Oh Nuts on FB

  106. Pat R says:

    I voted for your lighthouse.

  107. Mary says:

    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!

  108. Diane R. says:

    My favorite jam is cherry and pecans are my favorite nut to use in baking.

  109. tracy davis says:

    My fave is Apricot-Raspberry and I like to use pecans

  110. Sue says:

    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.

  111. 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

  112. I follow OhNuts and I follow you! Off to do the other parts of the giveaway;)

  113. I RT your giveaway probably a couple times…does that count as extra chances?:)xx

  114. Suzanne says:

    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.

  115. Suzanne says:

    I followed Oh Nuts on twitter 🙂

  116. Suzanne K says:

    My favorite jam from Bonne Maman is the blackberry, followed very closely by the apricot! My favorite nut to bake with is walnuts.

  117. Suzanne says:

    Hmmm hard choice on all those jams and jellies but I think it would have to be red currant or cherry.

  118. Suzanne K says:

    I like Bonne Maman on facebook (Sk Sweeps)

  119. Suzanne K says:

    I like Oh Nuts on facebook (Sk Sweeps)

  120. Dan says:

    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.

  121. Suzanne says:

    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!!

  122. Patrice says:

    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.

  123. 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.

  124. I love to use cherry preserves and walnuts. Especially in my walnut, cherry, chocolate rugelach! Its is delicious, if I do say so myself!

    larkspurpurple (at) gmail.com

  125. I subscribe via RSS feed (in Google Reader)

    larkspurpurple (at) gmail.com

  126. I follow you on Twitter. I am @purplelarkspur

    larkspurpurple (at) gmail.com

  127. I follow oh nuts on Twitter. I am @purplelarkspur

    larkspurpurple (at) gmail.com

  128. I voted for your gingerbread lighthouse!

    larkspurpurple (at) gmail.com

  129. Suz says:

    I remember that gingerbread lighthouse well! So fantastic. Consider it voted for. 🙂

    I’m loving the shlump cake too. Ooey gooey sticky cakes are the best.

  130. Lisa~~ says:

    How about a giveaway of the cake, that would be my first choice!

  131. myfudo says:

    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! 😉

  132. Jennifer S says:

    I like to bake with pecans, and I like blueberry preserves.

  133. Jennifer S says:

    Your Twitter follower as jennem1.

  134. Jennifer S says:

    Oh! Nuts! Twitter follower as jennem1.

  135. Jennifer S says:

    Bonne Maman facebook follower as jennifer schmidt.

  136. Jennifer S says:

    Oh Nuts facebook follower as jennifer schmidt.

  137. Susan Smith says:

    I’d like to try the strawberry preserves and I like baking with walnuts

  138. Nicki says:

    I would love the raspberry preserves, and I love to use walnuts in my baking

  139. Nicki says:

    Following @parsleynsage on twitter

    @cloudlessme

  140. Nicki says:

    I liked Bonne Maman on facebook

    nlbourassa

  141. Nicki says:

    I liked Oh nuts on facebook

    nlbourassa

  142. Nicki says:

    Following oh nuts on twitter

    @cloudlessme

  143. Susan Smith says:

    Follow @parsleynsage on Twitter susan1215

  144. Susan Smith says:

    I liked Bonne Maman on facebook Susan Smith

  145. Susan Smith says:

    I liked Oh nuts on facebook Susan Smith

  146. The coffee cake sounds wonderful, I’m a big fan of Bon Maman jams especially the cherry one!

  147. grace says:

    pepper apple jelly is my all time favorite condiment. if you’ve never tried it, you must!

  148. Joy F says:

    I like the Four fruits and Macadamia Nuts.

  149. ferriz says:

    the black currant jelly for sure! and i love using walnuts in baking.

    ferriza2(at)yahoo(dot)com

  150. shaz says:

    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!

  151. beth shepherd says:

    rasberry and pecans
    thank you
    tatertot3741@gmail.com

  152. Diane Baum says:

    Favorites are black currant and walnuts

  153. Debbie C says:

    My favorites are Bonne Maman Blackberry Preserves and pecans for baking.

    chrisdeglen(at)gmail(dot)com

  154. Debbie C says:

    I Like Bonne Maman on Facebook. Debbie Christie

    chrisdeglen(at)gmail(dot)com

  155. Debbie C says:

    I Like OhNuts on Facebook. Debbie Christie

    chrisdeglen(at)gmail(dot)com

  156. Debbie C says:

    @chrisdeglen tweeted:

    twitter.com/#!/chrisdeglen/status/150824891933933568

    chrisdeglen(at)gmail(dot)com

  157. mnsweeper says:

    I’d like to try the strawberry preserves and I like baking with walnuts!

    deb55106{at}gmail{dot}com

  158. mnsweeper says:

    I subscribe with Reader

    deb55106{at}gmail{dot}com

  159. mnsweeper says:

    I follow with Twitter~Deb55106

    deb55106{at}gmail{dot}com

  160. mnsweeper says:

    I like Bonne on FB~Deb S

    deb55106{at}gmail{dot}com

  161. mnsweeper says:

    I like Oh Nuts on FB~Deb S

    deb55106{at}gmail{dot}com

  162. mnsweeper says:

    Follow Oh Nuts on Twitter~Deb55106

    deb55106{at}gmail{dot}com

  163. erma says:

    My favourite jam/jelly is peach and walnuts to use in baking.

  164. Emma Peel says:

    Fig preserves, walnut

  165. Emma Peel says:

    I Like Bonne Maman on Facebook as emm enger
    emmaspeel(at)gmail.com

  166. Valerie Taylor Mabrey says:

    Strawberry and pecans

    vmkids3 at msn dot com

  167. Jennifer R says:

    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

  168. Christine says:

    love strawberry jam and use lots of walnuts

  169. Kellie wilson says:

    raspberry!!

  170. Kellie wilson says:

    following parsleynsage on twitter-@kelliechio

  171. Kellie wilson says:

    I like bone maman on facebook!

  172. Kellie wilson says:

    I like oh nuts on facebook!

  173. Kellie wilson says:

    following oh nuts on twitter-@kelliechio

  174. Kellie wilson says:

    voted for the awesome lighthouse!

  175. Jill Myrick says:

    My favorite jam is Blackberry and I love using pecans in baking.

    jweezie43[at]gmail[dot]com

  176. Jill Myrick says:

    I am subscribed via email as jweezie43[at]gmail[dot]com.

  177. Jill Myrick says:

    I am following via Twitter as jlsc123.

    jweezie43[at]gmail[dot]com

  178. Jill Myrick says:

    I am a fan of Bonne Maman via Facebook as Jill Myrick.

    jweezie43[at]gmail[dot]com

  179. Jill Myrick says:

    I am following Oh Nuts via Twitter as jlsc123.

    jweezie43[at]gmail[dot]com

  180. Summer D says:

    Blackberry and Walnuts….yummy

  181. Summer D says:

    I subscribe by reader

  182. Summer D says:

    I follow on Twitter – Earth_Creature

  183. Summer D says:

    I like Bonne maman on FB – Sum Dietzel

  184. Summer D says:

    I like Oh Nuts! on FB – Sum Dietzel

  185. My favorite jam flavor is raspberry and my favorite nut to cook with is walnuts

  186. Amber says:

    I’d love to use the fig preserve with almonds in making a cake or pie!

  187. Amber says:

    I subscribe to your blog/RSS feed with google reader

  188. Amber says:

    I voted for Gingerbread Lighthouse – good luck!

  189. Brittney House says:

    I love using rasberry and pecans.

  190. Brittney House says:

    parlseynsage twitter fan bbrittbrat1398

  191. Brittney House says:

    bonne maman fb fan brittney house

  192. Brittney House says:

    oh nuts fb fan brittney house

  193. Brittney House says:

    oh nuts twitter fan bbrittbrat1398

  194. Russell Moore says:

    My favorites are peach preserves and pecans.

  195. Russell Moore says:

    email subscriber.

  196. Russell Moore says:

    Follow @parsleynsage on Twitter as @RussrpmMoore

  197. Russell Moore says:

    Follow @parsleynsage on Twitter as Russell Moore

  198. Russell Moore says:

    Like Bonne Maman on facebook as Russell Moore

  199. Russell Moore says:

    Like Oh Nuts on facebook as russell Moore

  200. Russell Moore says:

    follow Oh Nuts on twitter as @RussrpmMoore

  201. Kelly Nicholson says:

    cherry is hard to find,but great for baking

    3. Like Bonne Maman on Facebook.

    4. Like OhNuts on Facebook.
    voted

  202. Jamie says:

    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).

  203. bettycdBetty says:

    RSS subscriber via google reader
    bettycd

  204. bettycdBetty says:

    voted for your litehouse! very nice

  205. bettycdBetty says:

    following Oh Nuts on twitter
    bettycd

  206. bettycdBetty says:

    FB fan of Oh Nuts
    betty dennis

  207. bettycdBetty says:

    FB fan of Bon Maman
    betty dennis

  208. bettycdBetty says:

    My fave jam is strawberry!
    Please disregard if this is duplicate post. I’m not seeing my first post in the comments above

  209. Carole says:

    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!

    And I subscribe to your blog via e-mail.

  210. Carole says:

    I already follow you on Twitter and I have you on my Foodies list.

  211. Carole says:

    I follow / like Bonne Maman on FB.

  212. Carole says:

    I liked Oh Nuts! on FB.

  213. Carole says:

    Voted for your lighthouse–good luck!

  214. Marcia Goss says:

    My favorites are Apricot Preserves and Pecans.

  215. Marcia Goss says:

    I follow @parsleynsage on Twitter @mgoss123.

  216. Marcia Goss says:

    I like Bonne Maman on Facebook. (Marcia Goss)

  217. Marcia Goss says:

    I like OhNuts on Facebook. (Marcia Goss)

  218. Marcia Goss says:

    I follow OhNuts on Twitter @mgoss123.

  219. 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.

  220. Pat says:

    My favorite is Mixed Berry and my favorite nut to bake with is pecans.

  221. Patty Niedert says:

    Apricot Raspberry jam sounds devine! I love using walnuts in baking!

  222. linda lansford says:

    I want Wild Blueberry Preserves

  223. linda lansford says:

    i sub to email

  224. Dorothy Hubbard says:

    I would like the Apricot Raspberry and I like walnuts to cook with most.

  225. Dorothy Hubbard says:

    I subscribed via email

  226. Dorothy Hubbard says:

    I lkd BM on FB.

  227. Dorothy Hubbard says:

    I lkd ON on FB.

  228. I grew up eating Bonne Maman jams and my favorite is probably the raspberry.

  229. alyce poalillo says:

    I follow OhNuts on Twitter (ampcat)

  230. Breanne says:

    I like strawberry jelly and bake with pecans.

  231. Breanne says:

    Google Reader subscriber

  232. shirley pebbles says:

    I like strawberry jam and walnuts for baking.

    daveshir2005@yahoo.com

  233. shirley pebbles says:

    email subscriber

  234. shirley pebbles says:

    follow u on twitter as daveshir2005

  235. shirley pebbles says:

    like bonne on fb as shirley greenawalt zolenski

  236. shirley pebbles says:

    like oh nuts on fb as shirley greenawalt zolenski

  237. shirley pebbles says:

    follow oh nuts on twitter as daveshir2005

  238. randi says:

    I’d love to try the fig preserves & I like to bake with roasted pecans!

  239. randi says:

    email subscriber

  240. randi says:

    like Bonne Maman on FB.

  241. randi says:

    like Oh Nuts on FB.

  242. 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!

  243. I like Bonne Maman on Facebook (April Vrugtman)

  244. Email subscriber: april dot vrugtman at gmail dot com

  245. I like OhNuts on Facebook

  246. Lisa Garner says:

    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!
    lisalmg25 at gmail dot com

  247. Lisa Garner says:

    I’m subscribed to your emails.
    lisalmg25 at gmail dot com

  248. Lisa Garner says:

    I’m following parsleynsage on Twitter @lisalmg.
    lisalmg25 at gmail dot com

  249. Lisa Garner says:

    I like Bonne maman on Facebook.
    lisalmg25 at gmail dot com

  250. Lisa Garner says:

    I like Oh Nuts on Facebook user Lisa Garner.
    lisalmg25 at gmail dot com

  251. Lisa Garner says:

    I’m following OhNuts on Twitter @lisalmg.
    lisalmg25 at gmail dot com

  252. Ed Nemmers says:

    Apricot Jams and Walnuts!

  253. kendra says:

    rss subscriber thanks

  254. kendra says:

    Follow @parsleynsage on Twitter
    kendra22007

  255. kendra says:

    Follow OhNuts on Twitter
    kendra22007

  256. vivian says:

    wild bluberry and pistachios ty

  257. vivian says:

    wild blueberry and pistachios ty

  258. Gianna says:

    Strawberry jam.

  259. Gianna says:

    I subscribed by email.

  260. Cathy M says:

    I tweeted “I entered to win 6 13 oz jars Fruit Preserves & a $25 gift coupon @OhNuts.com by @parsleynsage”

  261. Cathy M says:

    I love orange marmalade preserves

  262. Cathy M says:

    i love cashews!

  263. claire says:

    I’d love to use the fig preserves!

  264. Diane Baum says:

    love to try to bake this for Chanukah

  265. Carolyn says:

    Mmmm, love it all gooey like that. Hope you had a great holiday!

  266. 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!

  267. Yummmm this cake looks incredibleeee!
    Just loveeee the flavors and textures combination
    Have to make it!

  268. Jenny says:

    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 ?

    • Lisa says:

      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. I promise you won’t regret making it!

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