This was really good. It has the texture more of a scone or pastry than a coffee cake. I liked the crispness of the pastry on top, and how beautiful the "swirl" looks. I used lite cherry pie filling, cut the sugar back 25%, and omitted the glaze, and the sweetness was just right for us. I also put half of the sugar into the pie filling, and topped this with almonds, which was a nice compliment. This yielded 12 regular size pieces.
I love, love, love this recipe and originally got it out of my Betty Crocker Best Christmas Cookbook. I was getting ready to post it here on Zaar but decided to check and see if it was already here and sure enough it is! I've made this many times for various gatherings and it ALWAYS gets rave reviews! Very festive for Christmas time and most recently I brought it to a Valentines brunch with my MOPS group. It is super simple to make and always turns out GREAT!