This is an old recipe, don't even know if I got it from here, but DH loves it.

Carols Coffeecake

Bake day before serving

Cream Together: 1 cup butter
2 cups sugar
2 eggs

Fold together carefully 1 cup sour cream
1/2 tsp vanilla

Add sifted dry ingredients: 2 cups flour
1 tsp baking powder
1/4 tsp salt

Topping: 1 cup chopped nuts
2 tablespoon brown sugar
1 1/2 tsp cinnamon

Spoon half of batter into a spring form pan, put in topping, conclude with rest of batter.
Bake at 350 degrees for 55 to 60 minutes
Cool almost completely before removing from pan, sprinkle with powdered sugar before serving. Keep refrigerated.

Red

Here's one....
Danish Puff
cut 1/2 cup of butter into a cup of flour,
sprinkle on 2 T. water and mix to form dough.
Divide dough in half and pat into strips 12" by 3 " on an ungreased cookie sheet....keeping strips 3 inches apart.
Place 1/2 cup butter and
1 cup water in a sauce pan and bring to a rolling boil.
Remove from heat and dump in
1 cup of flour and stir.
Add 3 eggs one at a time beating well after each and return to low heat and beat until dough comes together and is smooth and glossy ....
add 1 tsp almond flavoring and mix in
Divide batter in 1/2 and spread on pastry strips and bake 60 minutes at 350.
Frost with powdered sugar frosting and sprinkle with chopped nuts ( I use pecans) cut into 2 inch wide strips and serve with coffee.
To make a powdered sugar frosting, I mix a cup of powdered sugar with 1/2 tsp vanilla extract add a very little milk until it's like pancake batter.

This is my favorite! Took me a few minutes to find it!!
New York Crumb Cake
Baking time 20-25 mins. Oven 325��
Sift together:
l-1/2 cup flour
1/2 cup white sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

Whisk together in separate bowl:
1 egg
l/2 cup milk whisk together in separate bowl
2 tablespoons vegetable oil
2 teaspoons vanilla
Combine both by stirring with wooden spoon. Grease and flour baking pan,approx. 13x8" (brownie pan). Spread batter evenly, it will look scanty but don't worry.
Topping
1 cup melted butter
1 cup brown sugar
2-1/2 cups flour
1-1/2 teaspoon cinnamon
Stir Topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter. Bake cake for approx. 20 mins.
Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of confectioners sugar (powdered sugar) over the top, cut into squares and serve.

Well, one of my favorite coffee cakes is jam cake. Carol/Readinglady turned me on to this type of cake when I posted about having a surpluss of plum jam. It's very moist and you can add a streusel topping to it, which is what I do when I make it. I have a couple of other coffee cakes in my "to try" file but I haven't made them yet so I can't say for sure if they are good. I know I will definately put some of these other recipes in my seemingly endless "to try" file. I love coffee cake.

Jam Cake (make this in an 8 inch or 9 inch square cake pan)
1/2 cup butter
1 cup sugar
2 eggs and one egg white
1 1/2 cups flour plus 1 1/2 tsp. AP flour
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 cup buttermilk or plain yogurt
1/2 tsp. baking soda
1/2 cup raisins or dried cranberries or cherries
1/2 cup pecans or walnuts
1/2 cup jam (can use plum, blackberry, raspberry, or cherry)

Cream butter and sugar. Add other wet ingredients and baking soda. Add dry ingredients, mix until just combined. Plump raisins with some water in the microwave before adding them.

Bake in a greased pan at 325 degrees for 40 minutes or until cake tests done (no dough sticking when you pull it out) with a toothpick inserted in the center.

This recipe is a halved one from a full size cake, so you could double the recipe and put it in a 9x13 inch rectangle cake pan. Not sure how long you would bake it, probably a little longer than the 40 min, like maybe 50.

This moist sweet cake keeps pretty well.

I make this one quite often:

ORANGE MARMALADE COFFEECAKE

1/4 cup butter
1/2 cup granulated sugar
1 large egg
1 Tblsp. orange zest
1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Topping:
3 Tblsp. melted butter
1 cup shredded coconut
3/4 cup orange marmalade
1 Tblsp. granulated sugar

Preheat the oven to 350� F. Grease a ten-inch springform pan.
Cream the butter and sugar together. Add the egg and the orange zest.
Whisk the flour, baking powder and salt together in another bowl.
Add about one-third of the flour mixture to the creamed mixture, then about one-half of the milk. Repeat with the flour, then milk, then flour to complete the mixing. Stir until just combined.
Spread the batter in the prepared pan. With a pastry brush, spread melted butter on the top of the batter.
For the topping, mix the coconut and marmalade together. Drop the topping onto the coffeecake in spoonfuls and smooth out. Sprinkle the Tblsp. of sugar over the topping.
Bake 25 to 30 minutes or until done. Let it cool for five minutes. With a thin-bladed silicone spatula, loosen the ring from the cake and lift off.

Recipe from The Prepared Pantry.

Thanks everyone! Linda, I made yours because it was just what I had in mind - the kind of coffee cake I'm used to in Jersey. But I've saved all the others as well!

Sue

Late with this recipe, but it is a good one. It seems like a lot of prep. but well worth it.

Ribbon-of-Fruit Teacake

2 1/4 cups all purpose flour, 3/4 cup sugar, 3/4 cup butter, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. ground nutmeg, 1/8 tsp. salt, 1 beaten egg,
1 can fruit pie filling- cherry(my favorite), blueberry, etc. and 1 recipe vanilla icing.
Grease & flour an 11 inch fluted tart pan with removable bottom. In large bowl stir together flour and sugar. Cut in butter until coarse crumbs. Reserve 1/2 cup for topping. For batter, into remaining flour mixture, stir baking powder, soda, nutmeg, & salt. Make a well in the center. In small bowl combine egg, sour milk & vanilla; add all at once to flour mixture. Stir just until moistened. Reserve 1 cup of batter. Spread remaining batter onto bottom of pan & 1 inch up sides of pan(not necessary). Carefully spread the fruit pie filling on top. Spoon reserved batter into small mounds atop filling. Sprinkle with reserved topping. Bake at 350 degrees till golden, 45 minutes. Cool in pan on wire rack for 15 minutes. Remove side and bottom of pan. Drizzle with Vanilla Icing. Serve warm or cool. Cut into wedges to serve. Vanilla Icing-- Stir together 1/2 cup sifted powdered sugar, 1/2 tsp. vanilla, and milk (1-2 tsp) to make drizzle consistency. You can also sprinkle chopped nuts on top if desired. If using a 2qt. rectangular pan, bake 40 minutes.