I had a voice mail message on my phone one day last week from a woman who was not happy with me. She didn’t leave her phone number and the connection wasn’t the best, but it sounded like she said her name was Carol.

Anyway, Carol said she was a scratch cook and she was tired of seeing recipes in the Food section that included box cake mixes. She went on to say something about her 14-year-old grandson cooking with boxed cake mixes, but I couldn’t make out all of that part of the message.

This is the second time in eight years I’ve gotten this type of message from a frustrated caller (the first one didn’t leave a name) and I totally understand her feelings.

In a perfect world, there’s nothing better than getting in the kitchen and whipping up a cake from scratch and seeing the beautiful results of that effort.

In the real world, with soccer practice and PTA meetings and grandchildren underfoot, it’s sometimes easier to start with a box mix and hope for the best.

When I solicit recipes from the Cooks of the Week we feature, I don’t stipulate what kind they give me. I ask only that they provide recipes of tried-and-true dishes, like the ones they’re “required” to take to potluck lunches, church suppers and family reunions.

Sometimes, the recipes begin with cake mixes. Sometimes, they don’t. I appreciate them all, just as I appreciate the people kind enough to let me come into their homes to interview them.

For Carol and other purists out there, here’s a recipe for a scrumptious coffee cake – made from scratch. I hope you enjoy it.

Raspberry Cream Cheese

Coffee Cake

21⁄2 cups White Lily all-purpose flour

1 cup sugar, divided

11⁄2 sticks butter, softened

1⁄2 teaspoon baking powder

1⁄2 teaspoon baking soda

3⁄4 cup sour cream

1⁄4 teaspoon salt

1 teaspoon almond extract

1 (8-ounce) block cream cheese, softened

1 egg

1⁄2 cup raspberry jam

1⁄2 cup sliced almonds

Mix the flour and 3⁄4 cup sugar in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add the baking powder, baking soda, sour cream, salt and almond extract to the remaining crumb mixture and mix well. Spread evenly in a greased and floured 9-inch springform pan.

Combine cream cheese, remaining 1⁄4 cup sugar and egg in a small bowl and mix until smooth. Spread evenly over the bottom layer. Spoon the jam evenly over the cream cheese layer. Mix the reserved crumb mixture with the almonds in a small bowl. Sprinkle over the top.

Bake the coffee cake at 350 degrees for 55 to 60 minutes or until the filling is set and the crust is deep golden brown. Cool in the pan on a wire rack for 15 minutes. Place on a serving plate and remove the sides of the pan. Serve warm or cold. Store, covered, in the refrigerator.

Serves 12 to 16.

Ginna Parsons is the Daily Journal’s food/home/garden editor.