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.
One of the senior members of our church brought this fruity treat to a Saturday morning wedding shower, and it was a big hit. I've made it several times since then and often get requests for the recipe.
-Rita Hatfield, Cisco, Illinois
Meet the Cook: Back almost 30 years ago, when I was an Indiana farmer's daughter and a 4-H'er, this won me champion honors at the county fair - then a blue ribbon at the state fair! To this day, my husband tells me it's the best thing that I make.
-Marna Krause, Las Vegas, Nevada
Meet the Cook: When I was a girl, my mother served this only once a year - for Christmas-morning brunch. But it could easily be served as dessert besides or as a snack packed in a lunch. It travels very well.
Sometimes when I bake this just for my husband and me, I'll prepare two bread pans' worth and freeze one.
-Laura Hertel, Columbia, Missouri
On Sundays, friends and neighbors would stop at my Auntie Rae and Uncle Gene's house. Auntie Rae never cooked on Sundays, so she'd make this coffee cake on Sunday evening, from her own special "receipt", as she called it. The next day, she'd serve it from the warming closet of her cast-iron kitchen range.
Usually, I don't get much of an immediate response from people when I serve this. They're too busy eating it! Poppy Seed Roll really brings the light to my husband's eyes. He prefers it over any birthday cake I could bake.
I like to serve this bread as a just-right, not-too-sweet dessert. And i always offer a glass of cold milk, too—my husband's part of a family dairy!
My mother-in-law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it's my tradition. Family members often help roll our the dough and add the filling. —Mrs. Anthony Setta, Saegertown, Pennsylvania
Don't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make.
Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.
This nicely spiced caked, with chunks of apple and a hint of ginger, cinnamon and nutmeg, always wins raves. I like it best served warm with a dollop of whipped topping. It freezes well, too.
—Pam Blockey of Bozeman, Montana