Reviewed: Nov. 24, 2011

Next time I would add some orange flavor/zest. Otherwise very good. Nice and moist. Baked it at 350

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Reviewer:

LisaS

Cooking Level: Intermediate

Living In: Danville, California, USA

Reviewed: May 11, 2011

This was pretty good. Way better warm, but still good cold and still good after 2-3 days! Although I like the cranberries, I can imagine it would be good with a raspberry jam filling as well. Thank you for sharing this recipe!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Apr. 4, 2011

I baked this cake today and was very dissappointed. When I tried to take the cake out of the pan it completly separated due to the filling. The cake itself taste more like a cornbread instead of a cake. I was not sweet at all. I will not try this cake again.

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Reviewer:

gcarter6

Reviewed: Mar. 26, 2011

Absolutely delicious & moist! I substituted Greek Yogurt for the sour cream, almonds for the walnuts and 1/2 vanilla and 1/2 almond for almond extract and I baked for only 40-45 min. I will definitely be making this again... maybe with a blueberry twist...yummm

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Reviewer:

Diane_Sainsbury

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Cooking Level: Expert

Home Town: St. John's, Newfoundland, Canada

Living In: Collingwood, Ontario, Canada

Reviewed: Feb. 25, 2011

This tasted great + got compliments from everyone who gobbled it up! The one problem I encoutered was that when I went to turn it out of the pan after 10 minutes, only 1/2 came out. It split right across the cranberry layer. Hmm. Maybe I should not have the cranberry go all the way to the edges?

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Reviewer:

BAGGER

Reviewed: Feb. 15, 2011

This is a beautiful coffee cake. The cake is very moist and good. The flavor is ok, but all other aspects are wonderful.

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Reviewer:

megs

Reviewed: Feb. 7, 2011

This recipe makes a moist cake with excellent buttery flavor. I used sliced almonds in place of the walnuts and the cake looked beautiful! We ate it before it cooled enough to glaze. Everyone in the family likes almond nuts, but not everyone likes prominent almond extract flavor, so I used half almond extract and half vanilla. I could still taste the almond flavoring, but would have liked it either way personally. I will make this again and will probably try using homemade blueberry sauce in place of the cranberries. Cranberry sauce has been downsized to a 14 oz. can, but that was still plenty for the layers. I needed to bake this for the full amount of time until the top was slightly golden.

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Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Jan. 28, 2011

Great around Christmas!

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Reviewer:

thunderbolt

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 19, 2011

Very, very good cake. I don't have a tube pan so I used 2 pie plates and they turned out very well and only had to bake for about 40 minutes. I substituted apple sauce for the butter and it still tasted very rich. I also put the walnuts on top so that they could have that nice roasted flavor.

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