Cranberry-Hazelnut Coffee Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 4, 2009
This was very good. I did change a few things just to cut back on the calories (used 1/2 cup fat-free milk and 1/4 cup fat-free half and half and didn't use of the topping it called for). I substituted fresh cranberries for the dried and used pecans instead of hazelnuts (leftover stuff from Christmas). I also only baked it for 45 min...this could have been due to my inconsistent oven though. Delicious!!!
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Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA
Living In: Soldotna, Alaska, USA

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Reviewed: Dec. 31, 2005
Very nice coffee cake. Wasn't able to have any warm, which I believe is the best way to enjoy coffee cake, but this one sustained me all week for breakfasts. Great for eating in the car, as there were very few crumbs.
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Reviewed: Mar. 22, 2005
I made this cake to bring to work, and everyone loved it! I had no hazlenuts, so I used pecans, and I added more cranberries, but other than that , I wouldn't change a thing! I usually make a "Jewish" coffee cake in a bundt or angel-food cake pan, so this was a niace change, both the pan and the cake!
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Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada
Living In: Whitehorse, Yukon, Canada

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Reviewed: Mar. 25, 2003
Delicious cake! I will definitely make it again, but would add more cranberries next time.
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Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

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