Holiday guests will love the texture of this coffee cake featuring a Mascarpone cheese layer. With a sweet glaze and crunchy almonds on top, it’s hard to eat only one piece..—Kristi Overton, Meridian, Idaho
Similar to an almond crescent, this coffee cake is light and flaky, with a rich almond center. It’s so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy.
—Gina Idone, Staten Island, New York
Refrigerated dough makes this pretty braid from Nancy Gunn in Orem, Utah both flaky and fuss-free while cinnamon and almond make it simply delicious! Try it with other types of refrigerated dough for a different texture. “I’ve made it with a crusty French loaf,“ Nancy notes.
My mom was well-known for her delicious Kringle. She made it from memory and when she passed away, we didn’t have the recipe to carry-on this tradition. We searched through her recipes and we found what we believe was her original starting recipe. So that’s where we began. The dough remains the same, but I have adjusted the filling ingredients until it finally came out just right. Try this tender, flaky pastry with its almonds and coconut filling, and you’ll be hooked on it like us!—Debora
"Cranberries add a delightful tartness to this coffee cake that is a Christmas morning tradition for my family," writes Anne Keenan from Nevada City, California. "I make my own almond paste to use when making this treat." (You can find Anne's recipe by searching for "Homemade Almond Paste" in the Recipe Finder)
I've received many rave reviews for this tender coffee cake that's chock-full of blueberries and sliced almonds. Since it's not overly sweet, it's just the thing for breakfast or a light dessert.
-Brenda Carr, Houston, Texas
Each piece of this makeover cake has less than half the fat and just a third of the saturated fat of the original. Plus, the calories have been cut by a quarter. But the flavor is still terrific.—Taste of Home Test Kitchen, Greendale, Wisconsin
At our farm, we sometimes host tours of visitors to New England. I serve this special yeast bread to our guests first thing in the morning with coffee. It's also a regular on our family's Christmas menu.
-Vie Spence, Woburn, Massachusetts