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
I love the excellent texture of this old-fashioned streusel-topped coffee cake. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's!
—Eleanor Harris, Cape Coral, Florida
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it.
-Mary Anne McWhirter, Pearland, Texas
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
I make my festive-looking coffee cakes at Christmas and for breakfast company. My husband doesn't usually care for apricots, but he loves these. The holidays are a busy time on our small New England acreage. In addition to a few cattle and some chickens, we raise 50 turkeys every year! —Kelley Winship, West Rutland, Vermont
When I was a little girl, my grandma got up early every Saturday to make this coffee cake for the family breakfast. I can still remember waking up to that delicious, tantalizing aroma that coaxed us out of bed and downstairs to the kitchen table. Mmm...what sweet memories this recipe brings back!
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
My Aunt Lillian made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. —Rose Gearheard, Phoenix, Oregon
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.