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Old 02-05-2012, 05:26 AM   #121
dianafoot
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Just put this in the oven with a few minor (unintended) alterations. I read the recipe wrong and dumped the reserved topping into the batter. Then when I looked for the topping, I realized my mistake. Put a little more cream in the batter to compensate and made a little more topping. Then I mixed the berries (I used blueberries) in with the cream cheese while beating that with the egg yolk. Lovely color cream cheese, now. Topped it all with the topping and added a few crushed walnuts, because, well, just because. It's in the oven now--we'll see in about a half hour how it all works out.

Now for a cup of coffee on the porch...
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Old 02-05-2012, 07:13 AM   #122
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I just pulled this from oven. Oh my goodness, it looks wonderful.

I need my head examined as this is dessert I am taking to Super Bowl today. Why did I not promise something else so I could have all this for me!

I used a combo of red raspberries and sugar free jam with Linda Sue's original recipe.
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Old 02-05-2012, 08:26 AM   #123
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Even with my mistakes, this was wonderful! I made it with xylitol/erythritol mixture for the sweetener, blueberries for the fruit, and added a little bit of crushed walnuts to the topping. When serving, I put a tiny dollop of homemade blackberry jam on top for a touch of color.

We had for brunch with eggs and bacon and coffee and I feel like I've been to a 5-star restaurant. Unfortunately, DH ate 3 pieces and he's not even doing LC!

Last edited by dianafoot; 02-05-2012 at 08:30 AM..
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Old 02-05-2012, 12:22 PM   #124
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dianafoot, that looks beautiful!
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Old 02-05-2012, 02:12 PM   #125
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I really think this is one of the best things I've ever baked, LC or not. I made the recipe at the start of this thread, and loved it! Next time, I'm going to make it in muffin cups to make portioning a bit easier.

With fresh fruit instead of jam (or frozen berries), does it not get soggy?
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Old 02-06-2012, 04:56 PM   #126
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Quote:
Originally Posted by LindaSue View Post
If you left out the sour cream that would explain why your batter was so thick. The sour cream provides most of the liquid in the batter. That could affect how well the cake rises too. Your baking powder would have to work a lot harder to raise a heavy batter than a thin one.
Quote:
Originally Posted by Charski View Post
Not only that but the sour cream adds an acid which also helps the leaveners work.

So not adding in the sour cream probably had a lot to do with your end result NOT being what you hoped for.

AND I'd get new BP and BS - I write the date I open it on the bottom of the can with a Sharpie marker, and I get new ones every 6 months. They're inexpensive but essential to proper results in baking.
Thanks ladies!!! I will be making this again and this time stick to the recipe to a "t". Thank you ladies so much, you all are so polite- I love it...
Its really encouraging!
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Old 01-30-2013, 03:49 AM   #127
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BUMP

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Old 01-30-2013, 04:38 AM   #128
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i must confess that i have been salivating at the photo

of Linda Sue's rasberry crumb cake for years (and others as well). In a little over 2 weeks, i shall have more time to enhance my kitchen skills. And that cake will, before 2013 comes to a close, be one of the recipes i will be attempting. Love & Profits: FLATFERENGHI (& love and kisses to you, Linda Sue)
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Old 01-30-2013, 06:06 AM   #129
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Originally Posted by flatferenghi View Post
of Linda Sue's rasberry crumb cake for years (and others as well). In a little over 2 weeks, i shall have more time to enhance my kitchen skills. And that cake will, before 2013 comes to a close, be one of the recipes i will be attempting. Love & Profits: FLATFERENGHI (& love and kisses to you, Linda Sue)
Don't forget to kiss CarolynF for creating the recipe!
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Old 01-30-2013, 10:43 AM   #130
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of course, LS

hugs and kisses to CarolynF for creating the recipe. I dreamed about it last night, too. FF
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Old 01-31-2013, 01:56 PM   #131
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I made this Christmas day and it was wonderful. Highly recommend!
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Old 02-02-2013, 12:48 PM   #132
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I have this in the oven now.
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Old 02-04-2013, 10:33 AM   #133
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This is very good, but mine didn't quite turn out like LindaSue's. First, I doubled the recipe because there are four of us and I wanted to make a 9x13 pan. As a result, I believe that I had too much crust mixture. I over baked it too. My cheese mixture all but disappeared and got brown on the top: a result of trying to manage temperature in my wood stove oven. I'm going to make it again and see if I can't adjust the amount of crust down a bit. Maintaining a certain temperature in a wood stove oven is an art form!
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Old 02-04-2013, 02:16 PM   #134
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Old 03-08-2013, 01:31 PM   #135
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gotta bump this one ! Looks yummy
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Old 03-09-2013, 09:48 AM   #136
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I made this this week for a ladies' meeting..Only one was a LCer and they all loved it.

I did double the recipe for my 10 inch springform pan and it came out great. Sometimes I get out my 8th grade math and try to figure out the area of the pan and decide if I have to double or triple the recipe..

So, the original recipe for an 8 inch diameter pan would fill up 49 square inches. My 10 inch diameter pan is 78 square inches, so the "cake" would be a bit higher when I doubled the recipe, which it was. Now for a 9 x 13 that would be 117 square inches, so a person might have to make 2 1/2 recipes to fit the pan correctly. Thank God for Math.
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Old 03-09-2013, 10:02 AM   #137
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Quote:
Originally Posted by CarolynF View Post
I made this this week for a ladies' meeting..Only one was a LCer and they all loved it.

Thank God for Math.
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Old 04-19-2013, 11:31 PM   #138
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Old 05-30-2013, 12:57 AM   #139
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This looks so nommie that it deserves a BUMP!

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Old 03-15-2014, 09:09 AM   #140
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This remains one of my favorites for breakfast. My husband and I love this with either fresh raspberries or strawberries. I drop the raspberries around the cake before cooking. If I am using strawberries, I cut them into slivers and mix in with the cream cheese. The only change is that I add the second egg yolk to the base batter. I use slivered almonds because I like their crunch better, but I use an accurate kitchen scale and measure by weight.

Makes an easy grab and go breakfast. I pop it in the microwave for 15 or 20 seconds per slice just to get the chill off. Makes it much easier to avoid driving through for a breakfast biscuit (or a Whataburger Taquito--Texans will understand)

With fresh raspberries:

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Last edited by AngelaL; 03-15-2014 at 09:12 AM..
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Old 03-15-2014, 05:08 PM   #141
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Angela - that looks so good! I haven't made it in ages!
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Old 03-17-2014, 11:10 AM   #142
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Thanks for all the experimenting. Ladies coming here on Friday so will make this again.
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Old 12-01-2015, 12:07 PM   #143
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Bumping for Christmas. I am going to chop up some cooked cranberries and mix it with the raspberry jam this time.
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Old 12-01-2015, 04:16 PM   #144
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The cranberry/raspberry jam was great. I won't need it until Thursday, so I'm freezing it until tomorrow night.
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Old 02-09-2016, 07:13 PM   #145
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I was looking through some old printed recipes from 2002 that I collected, from here and around the web at the time. I've been looking for this one especially.

I thought I'd have to share this with all the other newbie's or oldies that don't remember where they put that recipe, like me.

Thank you CarolynF.
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Old 02-10-2016, 05:37 AM   #146
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This is my go to favorite special coffee cake..
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Old 02-10-2016, 07:10 AM   #147
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It is indeed a very special coffee cake. I usually made it without added fruit to save carbs and it was just wonderful. I am so happy to have found it again, couldn't remember it's name. Your recipe is one of my all time favorite low carb recipes.
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Old 02-10-2016, 03:17 PM   #148
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Carolyn - I like your new pic, you look great!
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Old 02-10-2016, 04:46 PM   #149
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agreed Carolyn!!! So Pretty!!!!!
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Old 02-12-2016, 06:23 AM   #150
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You guys are so nice. I needed a new avatar and the ones that I took in the hallway mirror were too terribly wrinkle revealing. So dh took this one.
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