Fresh juicy cranberries, sweet dried apricots, plump golden raisins, and pecans in a rich homemade caramel glaze, grace the top of this tender cinnamon spice coffee cake like delicious holiday candies beckoning to be devoured!
Calling all Rhubarb Lovers! This luscious coffee cake is an irresistible way to start the day…or end it! Any day you can have cake for Breakfast is a good day! I’ve been dying to make this moist flavor packed crumb cake for months. The crumb is the “Non-icing” on top of the cake! If you’re not a Rhubarb lover…add a different fruit! This cake is so out of the this world crazy good not to try it!
Today I’m sharing a wonderful Cherry Crumb Coffee Cake. Yum! I’m a coffee cake fan! Always have been. What makes coffee cake… coffee cake? The batter is heavier than your usual cake batter. It’s one of the reason’s the “bundt” pan was invented and became popular in the 1950’s. The hole in the center allowed for the heavier batter to cook all the way through without having the center still “doughy” and uncooked. They also generally do not have frosting. The tradition of coffee cake came from the Danish around the 17th century when it became custom to have a sweet cake with their coffee. Maybe it’s the English blood that runs through my veins but, whatever the reason…I just know I L.O.V.E. a good, easy to make, coffee cake and…THIS is all that and more! Come take a peek…ya know ya want to!
