Yesterday I decided to try my hand at coffeecake for the first time. I found a good recipe from Cooking Light which yielded adequate results, with a few modifications:
1) I didn't have vanilla extract at home, so I substituted 1/2 tsp. maple extract instead. The cake had a nice undertone of maple and was a light golden colour as a result.
2) Whatever you do, make SURE that you have a pretty heavy layer of cranberries, dates, and nuts at the bottom. Otherwise, when you invert the cake, it will fall apart because the topping was not strong enough to create the upside-down effect. I know this because this is exactly what happened to me, and trust me, it was a mess. Luckily, this cake was only for my family, so I could afford to be lax on presentation as long as the product met taste standards (which it did). But if you plan on making this for a brunch or light dessert, then beware!
3) I also used fat-free milk instead of buttermilk, because I can never find fat-free buttermilk anywhere!