To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. It goes together the night before and bakes in the morning.—Lisa Varner, El Paso, Texas
This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.
My family and I look forward to warm slices of this citrus-flavored coffee cake every Christmas and Easter morning. It's a tasty traditional we've been doing for a number of years.—Barbara Daniel, Ducor, California
People are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long!
-Jeani Robinson, Weirton, West Virginia
This lovely ring has a sweet spicy flavor, and the pretty shape makes it a special treat to serve at Christmas dinner with Cardamom Butter. I've been cooking since I was very young, and yeast breads are my favorite things to bake.
-Judy Wilson, Vermont, Illinois
Sweet success is sure to be had when you prepare Valma Devall’s mouthwatering coffee cake. “The recipe is delightful,” writes the Kennewick, Washington reader, “but I’d like to see it made over.” Our Test Kitchen cut 60% of the saturated fat and 113 calories from each serving for this lightened-up treat that's sure to wow friends and family.—Valma Devall, Kennewick, Washington
Dotted with dried apricots and maraschino cherries, this tender coffee cake has a festive flavor and look. I love to serve it at Christmastime for my family, fellow teachers and students. It makes a welcome holiday gift, too.
-Linda Hollingsworth, Quitman, Mississippi