Tender apple slices and a simple confectioner's-sugar drizzle make this old-world treat yummy and comforting. It's especially good served warm with a scoop of vanilla ice cream.—Tracey Rosato, Markham, Ontario
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
When I make this bread, I almost always have to bake two loaves so that everyone gets a taste!
It's especially good in the winter. In fact, last year when we went to a Christmas buffet at my husband's aunt's house—with a hearty soup as the main course—I took a Reuben Loaf along. It looks so pretty sliced and arranged on a platter, too.
My husband and I are crop farmers with three young children. Cooking—especially baking—is one of the ways I relax, and I also enjoy sewing.
This recipe is modeled after German Sweet Chocolate Cake, which is my favorite - so it's no wonder I enjoy making and eating this sweet-tasting bread! It can be made ahead, too, and stored in the freezer for convenience.
IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days.
My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food!
-Millie Feather, Baroda, Michigan
We've enjoyed this recipe in my household for many years, and I want to share it with my fellow readers. This bread is delicious served alone as a snack or appetizer, but it's especially good with homemade soup. My 40-year-old son still requests it whenever the family gets together!