This recipe was great! I used my leftover "cranberry sauce extraordinaire" from this website and it was great! I made it for a group of friends and they loved how I used up the extra cranberry "sauce" from Thanksgiving! The pecans in the cranberry mixture really added something and I also put a crumb mixture on top (1/3 cup brown sugar, 1/2 cup flour, 3 Tbsp melted butter, 1tsp cinnamon). After I put the topping on the cake I realized I had forgotten to swirl the cranberry/cake mixture. So, I just gently did it anyway and the crumb topping ended up incorporated into the cake which even made it better! I would definitely make this again and swirl after adding the crumb top. Very moist and great taste. Thanks so much for this recipe!

I thought this was quite good. I halved it to use up half a can of cranberry sauce I had on hand and did it in a square pan. I had trouble "swirling" the cranberry sauce. Next time I will double the cranberry sauce and just mix it with the batter . It would probably be easier in a tube pan though. A nice change of pace and great for thanksgiving leftovers.

The cake is moist and relatively easy to make, but cranberry sauce does not add anything to the flavor or texture and is completely overpowered by the almond extract. The result is just so-so. It feels like the cake lacks something... Maybe some nuts or dried cranberries would add more flavor and texture. Don't think I will be making it again.

This was great! I used a loaf pan rather than a tube pan. Something about the flavor of almonds and cranberries certainly works. This is a keeper. Thank you Laura

Just okay.

This recipe is quite labor-intensive. The crust that formed is nice and crisp if you eat it once it has cooled a little. However, if you eat it the next day, it's not that great.

Lots of cranberry and almond flavor...very moist too. Only regret was it didn't rise as high as I would have liked. I'll have to try the 9" pan next time. Will make again for sure.

Sounds great. Tastes great!

This recipe was wonderful. I even turned it into a low fat dessert. I substituted 1/2 sugar with Splenda, used light margarine, and fat free sour cream. It turned out great!!!

Love this recipe. I have made it for several years now and look forward to having it at the holidays. It has become a tradition in our family.

This cake is wonderful and very moist!

What a great cake! Moist and delicious with just the right balance of tartness and sweetness. I used nonfat plain yogurt instead of sour cream and used freshly made cranberry sauce instead of canned. Perfect for the holidays and all year round.

I tried the original, then converted it to a muffin recipe. Num!!

I like how easy this recipe was to make, the flavor is great, my only wish (and only reason not a 5) is that I wish it was a taller cake.

This is a very good coffee cake that makes a beautiful presentation. I baked it in a rose shaped bundt pan and sprinkled it with powdered sugar.

This cake was delicious! I made it the day before Thanksgiving to have it on the day of. I used a 16 oz can of whole berry cranberry sauce and it turned out perfect. I think I should have refridgerated it though. (not sure).