Reviewed: Nov. 20, 2009

very dense coffee cake, didn't stop me from eating the rest of the cake that my family had left over - though. Easy to make. Quick.

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Reviewer:

WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

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Reviewed: Jan. 30, 2009

This was really good! I did cut back on the sugar a bit though and did not top it with glaze. It was plenty sweet enough already! I also added some cinnamon to the batter as well. I will surely be making this again!

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MHOEFFER

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Reviewed: Jan. 5, 2009

My family really liked this. I was concerned after reading some of the reviews about it being dry. So, I added 1 Tbsp. of canola oil to the batter just in case. I may add 2 Tbsp. next time. I doctored this up by adding a cream cheese mixture. In a food processor, I mixed 1-8 oz. pkg. of fat free cream cheese, 1 Tbsp. lemon juice and 1 Tbsp. of sugar. Dropped it by tablespoons onto the batter after dropping on the cranberry sauce. Hint: when making the glaze, use clear vanilla extract. I used imitation vanilla and ended up with some brown goo. I also wonder if adding 2 Tbsp. of milk was way too much. It was so runny. Next time I will use only 2 tsp. of milk.

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Reviewer:

DI3MOOSE

Cooking Level: Expert

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Reviewed: Dec. 25, 2008

This was so dry and bland. A huge let-down for my Christmas breakfast. I used whole berry sauce instead of the jellied stuff. I even added half a cup of sour cream to it but it still was dry. Maybe some added fat would help. The ratio of cake to cranberry is way off. Too much dry cake.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

Love it - and so simple to make! I was looking for a way to use my leftover cranberry sauce, but this coffee cake is so moist & delicious I'm sure I'll be buying cranberry sauce just to make it again soon! The only changes I made (due to what I had on hand) are: I omitted the nuts, used canned whole cranberry sauce & only made 1/2 the glaze. I'm sure it would have been just as good had I followed the recipe exactly.

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Sonja Nicole

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 1, 2008

This cake was a dry the first day I served it...so much that I wasn't interested in having another piece. But, my sweet tooth got the best of me and I had a piece several days later. By then, it was moist and I couldn't stop eating it. Any ideas on how to make it moist from the start?

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