Reviewed: Apr. 26, 2011

Delicious! Very well received by guests at Easter Brunch. Impossible to find cranberries, fresh or frozen, in our area this time of year. Used dried cranberries. Put 4 cups in 2 cups of water and simmered for 20 minutes or so. It was a decent substitute and family is already asking that we have it again.

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Reviewer:

CLBS

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Cooking Level: Expert

Home Town: Evansville, Indiana, USA

Living In: Huntingburg, Indiana, USA

Reviewed: Jan. 1, 2011

Very tasty, just the right amount of sweet and the cranberries are not too tangy. I think someone who doesn't like cranberries would even like this. :)

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9 users found this review helpful

Reviewer:

amandascookin

Cooking Level: Expert

Home Town: Deerfield, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

Reviewed: Dec. 3, 2010

YUMMY! I was a little worried about the way this would turn out, because the dough was very sticky, and I couldn't figure out how to pat it on top of the egg mixture in the pans without the egg mixture getting on top of the dough. It didn't seem to matter! The flavors go together so well! I made it as is, and sprinkled a little brown sugar on top of the toppping. So good! I think next time I may add some vanilla to the egg mixture, and maybe some almond extract to the cranberry mix for just a little more flavor. And I baked it for 45 minutes. You won't be disappointed, and don't half it! You'll want both pans!

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Reviewer:

KBrat

Cooking Level: Intermediate

Reviewed: May 31, 2010

This was the most unusual "cake" I have ever made, but it was successful and yummy. The dough was very sticky and loose after rising, but I was able to pat it in the pan. I cut the recipe in half to make only one pan, and I also substituted a can of whole cranberry sauce for the cranberry filling. I don't think the substitution messed up the recipe, and it definitely saved time. It would be interesting to try the recipe as written, next fall when fresh cranberries are on sale, just to compare. The top did not brown after 30 minutes, so I put it under the broiler for just a minute until it took on a more golden color. Everyone loved this. I served it as dessert for a big family dinner of German foods, but I think it would be nice for a brunch too, because it's not too sweet.

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6 users found this review helpful

Reviewer:

WEJOGIRL

Reviewed: Dec. 24, 2009

At first I wanted to half this recipe, but I'm glad I didn't because it is so good. Only change I made was to add a little almond flavoring to the cranberry sauce. Hmm hmmm good.

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15 users found this review helpful

Reviewer:

TWESTHOFF

Reviewed: Nov. 8, 2009

This is a very good coffeecake that nicely plays up the flavor of fresh cranberries. Though it's a yeast recipe, it's not in the least intimidating and is very simple to assemble. This recipe is a keeper. Give it a try!

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8 users found this review helpful

Reviewer:

Jane's Sweets

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Berkley, Michigan, USA

Reviewed: Dec. 29, 2007

This recipe is a lot of work but makes a lot and is fantastic! So unique. I followed the directions exactly but did have to bake it at least 15 minutes longer than stated.

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11 users found this review helpful

Reviewer:

LWagner

Reviewed: Mar. 14, 2007

Made this for Christmas brunch. Out of everything I made, my husband said this was his favorite. It was a little soggy on the bottom, but we actually kinda liked it that way! Looks very festive too!

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9 users found this review helpful