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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YS0617

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Reviewed: May 23, 2009

Excellent cake! I used full can of cranberry sauce and skipped the nuts. Fabulous, you will not be disappointed!

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EMSGIRL

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

Had I taken this out of the oven 10 minutes earlier, and had I not used fat free sour cream, and had I used the whole can of cranberry sauce, this would have been terrific. Some almond flavoring would make this even more fabulous. I did toast the almonds I put in the bottom of the pan.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Mar. 22, 2009

I had frozen some extra homemade cranberry sauce (cranberries, brown sugar, oj and vanilla) from the holidays, and decided to use some to make this coffee cake for friends. The only thing I changed was I added a little orange juice to the batter (to go with my homemade sauce), and used pecans instead of almonds -- just a personal preference and I had them already. To avoid having the sauce sink to the bottom, I made sure to put a thick layer of batter in the bottom of the pan, then the sauce, then a thin layer of batter and the topping over that. I loved this cake! It was moist and pretty and would make a lovely gift wrapped and tied with a ribbon. Thanks for the recipe!

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

So good!

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Deanne Zacharias

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Reviewed: Jan. 17, 2009

We have just eaten this for dessert and there is some left to have with coffee tomorrow. I used plum jelly which sunk to the bottom, and I forgot to check the cake so it had 1/2 an hour more than the recipe suggests. Even so, it was delicious. I'll use it again, a great way to use up left over fruit sauces and jellies. Thanks for the recipe.

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Effie

Cooking Level: Intermediate

Living In: Manchester, Greater Manchester, England, U.K.

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Reviewed: Dec. 12, 2008

Served it at Thanksgiving dinner here in Holland where I live. It was a hit.

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mooimeisje

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Reviewed: Dec. 5, 2008

this is really good. i had leftover cranberry sauce from thanksgiving to use up and i didn't measure, but for sure had over 1 cup. i think i will double the cranberry next time tho to get more of that tartness, but other than that, i followed directions to a "T" and threw it all in a 9x9 square pan (don't have a springform.) this is just slightly sweet, not overpowering at all. definate keeper!

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esmama

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 3, 2008

We loved this coffee cake! I used homemade cranberry sauce that was left over from Thanksgiving. Also, I used pecans instead of almonds and added a little bit more cranberry sauce than the recipe called for. Delicious!

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Nov. 13, 2008

I made this recipe in a 9" cake pan. I put it in my GE Profile Advantium oven/microwave that fits above the stove. I didn't have the appropriate sized springform pan. I used vanilla yogurt instead of sour cream. It only took 35 minutes to bake and the top was slightly too dark. It overflowed the pan slightly. I had it on the oven setting so the only possible difference was possible convection. It tasted good, however it was something I scooped with a cooking spoon rather than sliced with a knife. Well received. Probably best served within 24-48 hours.

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REMNJAVA

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Reviewed: Nov. 8, 2008

This recipe deserves 5 stars!!! I made this cake with a few changes (but the basic recipe would be delicious too, no doubt): I only used 2 T of butter and 3/4 C of applesauce in place of the rest, plus I used egg substitute rather than whole eggs, as I usually do in my baked goods. Also, because my husband and son are both allergic I had to leave out the almonds on the bottom of the pan and in the topping. In the topping I used oats instead. The result was healthier, but still moist and delicious! The cranberry sauce I used for this was the Cranberry Sauce I recipe from this website, which is also great! Try this recipe for your weekend breakfast! You'll love it!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Oct. 20, 2008

I LOVE this recipe! The only change I made was substituting yogurt for the sour cream. I didn't have any sour cream on hand and using yogurt instead worked just fine. The flavor was wonderful and everyone came back for a second piece.

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DaniB.

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Reviewed: Jan. 15, 2007

I made this twice in one week because my husband likes it SO much! This cake is very moist, the crumb topping is great, and it is best served warm. I followed the recipe but somehow I ended up using a full can of cranberry sauce instead of one cup, a happy accident because the cranberry is really key to the great taste. I also sprinkled chopped almonds onto the sides of the pan. I used a 10" pan as I did not have a 9" one. The second time I borrowed a 9" pan and really thought it was better the second time. I recommend stirring the cranberry sauce before putting it in the pan, otherwise it's just chunky and doesn't spread easily.

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