Reviewed: Jan. 4, 2012

I folded the cranberry sauce (I used a whole can) in after I added the banana, and I omitted the pecans from the topping, and I added another tablespoon of flour instead. They said it was moist and tasty. I would make this again, as a matter of fact, I'll likely be forced to make it again. Next time, I might double the recipe or make it in a 9x9 square, as I didn't think it was very tall.

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Reviewer:

Scarrlett

Cooking Level: Expert

Home Town: Midland, Ontario, Canada

Reviewed: Sep. 15, 2011

My family loved this recipe! I followed the suggestions that Cristie gave. At 35 minutes baking time, the coffee cake looked done, so I tested it and it was. Perhaps those who experienced a dry cake should bake for a shorter time. This recipe is so good that it would be worth a try!

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Reviewer:

joyfullyours

Reviewed: Sep. 11, 2011

For the people who found this recipe dry: When I put the cranberry sauce on top, I swirled it into the batter. When I made the crumble, I used cranberry sauce mixed in to a part of the crumble mixture. As soon as I took the coffee cake out of the oven, I drizzled it with melted butter and a powdered sugar frosting that I made with more cranberry sauce. This was not a dry cake at all with those little enhancements. As a side note, I used pumpkin spice instead of allspice. We'll definitely make this again.

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Reviewer:

Cristie

Reviewed: Jun. 9, 2011

This is so good! I added some "dark" chocolate chips! Great recipe!

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Reviewer:

willie2027

Reviewed: Mar. 11, 2010

I made this with wheat flour and it was probably a little more dense than with white but it was very delicious. I just used the whole can of cranberry sauce or we would have just thrown it away! I will definitely make this again.

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Reviewer:

Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

Reviewed: Sep. 29, 2009

VERY dry - would not make again

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Reviewer:

margaret reach

Reviewed: Apr. 4, 2009

I needed to use up some bananas and wasn't in the mood to make banana bread so I tried this recipe. I followed the recipe ingredients and instructions exactly and my cake was terribly dry, the main reason for the low rating I give it. It is very hard to check if the cake is done or not with the topping and cranberries covering the surface of the cake, so I followed the low end of the specified cooking time and my cake was overdone. I don't know if it would have been moister if I'd cooked it less. Also, the topping wasn't anything like a crumb topping, it was basically melted brown sugar. I should have known better when melting the butter was called for. Just using softened butter and mixing into the topping ingredients would have probably gotten a crumb-like result, melted butter did not. Lastly, I'm not at all sure I like the flavor combination of banana and cranberry.

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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Feb. 23, 2009

This was so easy to make....perfect for that morning when you want something sweet to eat. I didn't have whole berry cranberry sauce, so I used jelled cranberry sauce instead. This was a big hit with my family!

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Reviewer:

mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

Reviewed: Jan. 3, 2009

Delicious! Quick to make, too, and pretty on the plate. I like how it doesn't puff up really high in the pan, so you get a lot of cranberry and topping flavor in each bite. Some coffee cakes are just a bunch of semisweet dough. Yuk!

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Reviewer:

Maria Stahl

Reviewed: Apr. 9, 2007

This was a great recipe! I actually used it for Easter because I had the ingredients. It was a hit at church. It seemed like it would be dry when I put it in the pan but it turned out to be a nice moist cake with great flavor-I loved the topping-you couldn't really tell that it was cranberry with the crumb topping which was delicious!

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