Coffee and cake are like a wink and a smile - you'll take one without the other but given the choice, you want the pair. Raspberries and almonds lift this coffee cake to a tart and nutty place. The recipe doubles easily in a 9x13 pan to accommodate all those wanting a little bit more. —Debbie Johnson, Centertown, Missouri
I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort.
-Carolyn Gregory, Hendersonville, Tennessee
“For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They’re easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag.”
This moist golden morning treat quickly became my husband's favorite. And because it calls for a boxed blueberry muffin mix and canned pineapple, I never have a problem finding the time to make it for him. Plus, it looks pretty enough to serve company.
With their decorative cinnamon swirls, these lovely braids taste as good as they look! And their aroma while baking will make your mouth water. For a holiday touch, you could decorate the drizzle of icing with pecans and candied cherries. —Vick Holloway, Joelton, Tennessee
I’ve learned to keep copies of the recipe on hand when I serve this moist and satisfying coffee cake. It has a nice level of coconut flavor from the pudding mix. —Beth Tropeano, Charlotte, North Carolina