Reviewed: Nov. 28, 2011

good flavors; didn't keep well for leftovers though

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LIZABF

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Cooking Level: Expert

Reviewed: Nov. 26, 2011

I made this for work and got raves over it. One guy who never eats cake because he doesn't like how sweet it is couldn't stop eating it. I know buy extra cans of cranberry sauce around the holidays when they are on sale so I can make this all year round!

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WINELOVER813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

Reviewed: Jan. 10, 2011

A very tasty cake, that I made for New Years 2011! I followed the recipe as is except for 'swirling' the cranberry sauce which is an idea I took from Cranberry Swirl Coffee Cake (also on this site) which I happened to come across ... only to later realize that both the recipes are quite identical! I baked this in a 9inch round tin and it took approx 85 minutes to bake. The chopped almonds at the bottom and on the top are the perfect touch to the cake! Very much loved by all! Thanks for the recipe!

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Reviewer:

ri2

Cooking Level: Intermediate

Reviewed: Dec. 28, 2010

I made this for dessert for Xmas Eve and my family really enjoyed it. It's not too sweet and the cranberries give it a tart flavor that complements the cake! Will definitely make it again! Thank you for sharing!

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yentrok6

Reviewed: Nov. 25, 2010

Goodness, this was good. This was the hit of our Thanksgiving brunch table. Even my kids, who usually say they don't like cranberries, all asked for seconds on this one. This came together nicely for me and turned out moist. I used almost a full 14 ounce can of cranberry sauce like some reviewers recommended. I think that this cake would be good with apples or other berries as well. Thanks!

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 27, 2010

Four and a half. The flavors, awesome! I used non berry cranberry, very happy. The crumb topping, yum! The springform pan.. yes.. very pretty!! The cake part... good but.. I have another sour cream coffee cake recipe from this site that is so tender and perfect, I think I will use that one and still do everything else for this one. The cranberry tho.. so good. Try it! Thanks!

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Super99

Cooking Level: Intermediate

Reviewed: Oct. 17, 2010

Yum! This is very good. I like everything about it. My only complaint is that it needs more cranberry flavor, so I'd definitely double the amount of cranberry sauce next time. Otherwise, directions were perfect, time in oven was great--all around a lovely coffee cake. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 31, 2009

Like other reviewers I used the whole can of cranberry sauce, but otherwise I followed the recipe exactly as written. Absolutely one of the very best coffee cakes ever! The cranberry filling did not sink to the bottom at all. Some, of the filling did push toward the outside edge when I smoothed out the top layer of dough, but plenty stayed in the middle and it was pretty from the outside that way. Thank you for submitting this lovely recipe.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

Reviewed: Dec. 4, 2009

Yum! I only made two small adjustments; I used the full can of cranberry sauce, and I used reduced fat sour cream because it's all I had. It still came out moist and delicious. The batter was really thick, and spreading it over the cranberry filling was a bit tricky. I recommend keeping the cranberry filling away from the edges when spreading it on, because I will all get pushed out from the center as you're putting on the top layer of batter. This will become my regular coffee cake. Made it the night before and it was great in the morning.

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SALLYCAT

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Oct. 23, 2009

I was searching a coffee cake using Recotta cheese which was a leftover after making pancakes, and found this recipe which seemed the best coffee cake recipe and I decided to give a try. I replaced sour cream by 3/4cup of Recotta cheese and it came out perfect. I will definitely make this again, probably following well this recipe. Thank you for sharing such a nice recipe!

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