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 first sampled this coffee cake at an inn that serves a marvelous breakfast for its guests. It has a pretty cinnamon swirl and a hint of cardamom flavor. I like to make it for my Thursday morning quilt group.
-Stell Pierce, Franklin, Virginia
"Can I have the recipe?" is the question I'm always asked whenever I serve this delicious dessert. Rhubarb is generally ready first thing in spring, and these bars are a great way to welcome the season.
Jackie Heyer from Cushing, Iowa relies on a cake mix to stir up this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. "I prefer it without the frosting so that it doesn't get too sweet," she notes.
"This recipe was given to me by a former neighbor," pens Doris Brearley from Vestal, New York. The yummy cake relies on baking mix, canned cranberry sauce and an easy nut topping, so it's truly a quick bread.
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
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.