I think that as long as I’m in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. —Sheri Kratcha, Avoca, Wisconsin
To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. It goes together the night before and bakes in the morning.—Lisa Varner, El Paso, Texas
Tender apple slices and a simple confectioner's-sugar drizzle make this old-world treat yummy and comforting. It's especially good served warm with a scoop of vanilla ice cream.—Tracey Rosato, Markham, Ontario
This fast version of this holiday classic is made extra speedy by the use of hot roll mix. It eliminates waiting for the dough to rise and the final resting time.—Taste of Home Test Kitchen, Greendale, Wisconsin
I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good, my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta
New Jersey is known for its cranberries and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It's great for brunch, or just with a cup of coffee! —Adelaide Krumm, Manasquan, New Jersey
"Every year, I bake about 20 of these yeasty wreaths to give as gifts to seniors in our area," notes Sylvia Petker from her Port Rowan, Ontario home. "I also make more for our family Christmas brunch. It's a cinch to serve since the bread pulls apart easily."
With its simple glaze and tasty layer of raisins and nuts, this buttery coffee cake tastes just like a popular store-bought variety. I found the recipe in a church cookbook. —Maxine Winternheimer