Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
Tart apples and sour cream flavor this moist coffee cake covered with brown sugar and crunchy nuts. The recipe makes two pans, so you can serve one and freeze the other for a busy morning or unexpected company. —Dawn Fagerstrom, Warren, Minnesota
My husband and I and our three children are missionaries in northern Spain. Special treats like this flavorful swirled bread are truly a taste of home for us. With a creamy,fruity filling and sweet glaze, it's hard to eat just one slice.
-Mary Bergman, Navarra, Spain
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
Repeat guests at Arlene Wengerd's home in Millersburg, Ohio phone ahead to request her cinnamony coffee cake for breakfast. You can prepare it in advance and refrigerate, or welcome company with its fresh-baked aroma.
This moist spice cake from Sandra Castillo of Sun Prairie, Wisconsin is low in fat but full of flavor! "Apple pie filling is my secret ingredient," she writes. "For a fun variation, try it with a chocolate cake mix and cherry pie filling...or yellow cake mix and peach filling."