Reviewed: Nov. 29, 2009

This was pretty good. I even used fat free sour cream. I read some reviews, and after making the batter, decided there wasn't enough to go around in a bundt pan, so I used a loaf pan, and it came out perfectly moist. And then I made a glaze to put over it. I didn't really measure, but it was about 1/2 cup powdered sugar, milk and almond extract.

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mb

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

This recipe turned out very well-I used 1/2 c fat free plain yogurt and 1/2 c sour cream, added 1/2 tsp of vanilla and used 1/4 c butter and 1/4 c applesauce. I used a bundt pan. I poured one layer of cake batter then swirled the leftover cranberry sauce and covered it with the remaining cake batter. It took 50 min. to bake. In an effort to use up food in my refrigerator I also threw in 1/2 of a smashed ripe banana, which I thought added to the taste and moisture. Would make this again!

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ABMOM

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 5, 2009

Good recipe! I subbed vanilla for the almond extract and used low fat sour cream. Like previous reviewers I wished I had made more batter when I put it in the pan, but since I didn't have more sour cream, I just went with it. In the end I was glad because the cake rose to fill my bundt pan. Somebody didn't know what a tube pan is - it can be a springform pan with a cone in the middle, or a solid bundt pan.

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northspruce

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Reviewed: Feb. 2, 2009

I tried this the first time in a bundt pan and it was too dry (though my in-laws loved it). Tried it a second time in a loaf pan and it was much more moist, I practically ate the whole thing by myself. Definitely double the cranberry sauce.

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KARISLR

Cooking Level: Intermediate

Home Town: Powell, Tennessee, USA

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Reviewed: Jan. 24, 2009

This is yummy, moist, cranberry-y. Tastes somehow as though it has poppy seeds in it - I bet that would be a good addition. Baked in a 9x9" pan for 45 minutes as my Bundt (tube pan) is at a relative's house, otherwise followed directions to a "T". I doubt it will keep long, though, with moist cranberries. No doubt dry out in the fridge, or mould quickly on the counter. Soft crumb; basic ingredients; a hit for a quick dessert.

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OCTOVUS

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Reviewed: Dec. 14, 2008

This cake was great! I followed the recipe, except I added 1/2 cup chopped pecans in a bundt cake pan, then filled as directed. Then I omited the powdered sugar topping. It was so moist and delicious! A new favortie! Thanks!

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ma_pooh

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

This is great! Made it this morning. My toddler loved it, too. Great way to use leftover cranberry sauce during the holidays.

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PROZA

Cooking Level: Expert

Home Town: West Point, Mississippi, USA

Living In: Miami, Florida, USA

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Reviewed: Dec. 1, 2008

Zowie! My husband can't stop raving about this cake! Some slight additions, which I highly recommend: Add 1 tsp. vanilla. Double cranberry sauce filling. Add crumb topping: 1/3 cup flour; 1/4 cup brown sugar; 1 tsp. cinnamon; 1/2 cup chopped pecans; 3 tblsp. butter. Note: This is a very thick, almost cookie-like batter, and may be difficult for some to work with. Just be patient, it doesn't have to be perfect. Also, the amount of batter in this recipe will not yield to 3 layers, but 2 is just fine. Baking time was a bit longer than recommended, so keep an eye on it after the first 50 minutes of baking. I started testing after 50 minutes, and it came out perfect in 60. Delicious cake; will make again, perhaps using strawberry preserves or cherry pie filling next time. UPDATE: Made this cake two more times: once using strawberry preserves (not recommended - I may have used too much), and once using chocolate chips, which was even better! Next one I'll try using blueberries. Great cake!

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Janyce

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 2, 2007

I made this recipe exactly as written with the exception that I used cranberry jelly without whole fruit. The batter was very thick and the cranberry leaked out one side and made a bitter patch on the bottom. I solved it by cutting the burnt bit off, turning the cake upside down and icing over the crumby part. I thought the almond was too strong and you couldn't taste the cranberry- but the three people who tried it disagreed strongly with me. I gave this recipe 3 stars but my family raved so the 4 is a comprimise.

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XZIGALIA

Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand

Living In: Dunedin, Otago, New Zealand

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Reviewed: Nov. 20, 2006

I love the flavors but tweaked this recipe a bit. I make my own cranberry sauce so I use closer to 12-16 ounces in a single layer. After baking I topped with slivered almonds and a glaze with almond extract & water. The texture is beautiful and it's a wonderful cake for Thanksgiving time.

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Patti P

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Reviewed: Apr. 20, 2005

This was very good. Moist, good flavor, and easy to make. I had difficulty having enough batter (which was VERY thick) to cover 2 layers of cranberries, so I'm not sure if I did something wrong. I would also add a glaze instead of just powdered sugar.

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KTWhite

Cooking Level: Expert

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Reviewed: Dec. 14, 2004

This got rave reviews--I tried to make the cinnamon crumb topping suggested by other readers but accidentally put in 1/3 c melted butter instead of 3 tbsp. It was different (not a crumb topping so much as a solid topping) but very good.

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BAMBARBIE

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Reviewed: Dec. 13, 2004

This was OK, but rather plain. Probably much better with a streusel topping or glaze. I'm still looking for a good cranberry coffee cake.

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LoveTo Bake

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Reviewed: Dec. 4, 2004

This did not rise as much as I had hoped. It was tasty and got great reviews from the family. But I had hoped for a little different outcome. I would deffenitely make it again.

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MKUKIELA

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Reviewed: Nov. 26, 2004

All I can say is wow! Great recipe for Thanksgiving morning. I probably used a little more whole cranberry sauce, and used half vanilla, half almond extract instead of straight almond. I also had a streusel topping of butter and brown sugar. Wonderful!

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Hailey's Mom

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Reviewed: Sep. 25, 2004

I made this for a neighbor who had surgery. I gave him his favorties coffee beans and 1/2 of this cake. I am glad that I saved some for my family. I wouldn't have known how dry it was. Watch your baking time carefully. It depends on the size of pan you choose to use. My neighbors wife returned my platter with her "version" of this recipe. WOW! It included the streusel topping and slivered almonds on top. She made hers in a 9" rd cake pan. It is so pretty and you may serve a wedge any size you choose. There could be so many variations with this filling recipe, let your imagination go, or just use what you have on hand.

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chubss

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2004

The cranberry swirl gave the cake/bread a nice texture to the surrounding parts. However, the rest of it tasted a little too much like the ingredients put in it, a bit floury and baking soda-ish.

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IILOVEPIINK

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Reviewed: Apr. 14, 2004

Okay, I read, I learned, I baked, and I am totally satisfied! I used an 8x8 square glass dish, I added 2 tsp. of vanilla (suggested by someone else), I didn't have almond extract so I used amaretto liquer, I used an entire 16 oz. can of whole cranberry sauce (also not my original idea), and I added the crumb topping. YUMMO! My husband and I have just about finished this off, and I made it TWO days ago. If you put the crumb topping on (1/3 c. flour, 1/4 c. brown sugar, 3TBSP butter) right away, you may have to cover your cake with foil halfway thru baking to prevent burning. Also, I think mine went almost a full hour with the extra cran. sauce, so be sure to check all the way to the bottom of the pan when testing for doneness. Enjoy, and thank you Laura Owen!

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SMT009

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Reviewed: Mar. 2, 2004

Very good, quick cake. Changed the recipe slightly to add 2 cans of whole cranberry sauce. It seemed to need some sort of glaze, so I added a powder sugar, milk and orange extract glaze to the top. It was excellent! Has a nice blend of tart and sweet flavors. Everyone really loved it.

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