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!
My Aunt Lillian made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. —Rose Gearheard, Phoenix, Oregon
Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake anytime of year and bring a touch of spring to your table. It's perfect for a brunch or makes a light dessert.
I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes!
This recipe is modeled after German Sweet Chocolate Cake, which is my favorite - so it's no wonder I enjoy making and eating this sweet-tasting bread! It can be made ahead, too, and stored in the freezer for convenience.
I lived in an orphanage 50 years ago and helped out in the kitchen, Back then, I often made this wonderful coffee cake, dutifully following the recipe in the cookbook they used in that kitchen. Years later, when I saw Kate Smith on television, I realized that I had been using her cookbook to make this coffee cake. I was delighted to know I had been using one of Kate's favorite recipes!
"'MY mom served this moist coffee cake every Sunday after church, but the peach topping was reserved for special occasions, like when company came,' Dad says. 'Usually, she simply sprinkled sugar and cinnamon on top.'"