Reviewed: Nov. 26, 2009

Nice change from pumpkin pie for holiday dessert. I followed the recipe but think that I will add more cinnamon next time. Wonderful taste and textures. I was concerned that it would stick to the pan but it came out fine.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2009

This coffee cake is great! It came together very easily, the topping was tart and nutty, and the cake was very light and yummy. I couldn't find the base of my springform pan, so I made it in a bundt. Came out wonderfully!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blancdeblanc

Home Town: Chicago, Illinois, USA

Living In: Kirkland, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

Beautiful, absolutely gorgeous cake! I have discovered that this cake tastes best with 1 2/3 c. cranberries instead of 1 1/4 c. Walnuts can also be substituted for pecans (though the pecans do taste better). Also, the bread part was very light (in a good way), but a little bland. So, I use a spice mixture consisting of: 1 t. cinnamon, 1/4 t. ginger, 1/4 t. nutmeg, 1/8 t. allspice, and 1/8 t. cloves. Next time, I might try the orange juice and zest addition that somebody recommended. As a plus, this is a super easy recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

This cake is so good!!!! It is moist and the perfect combination of sweet and tart! I did not have sour cream so I used what I had on hand...which turned out to be 3/4 cup vanilla yogurt and 1/4 cup apple sauce. I was looking for a recipe to make for Christmas morning. This is the first one I tried out and I will look no further!!! I live at high altitude and found that halfway through the baking process the cake was already getting quite brown on top so I dropped the temperature to 325 for the second half and it turned out perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2009

EXCELLENT! I make this on Valentines day in a heart shaped pan and it goes over very well! Very simple and very tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joanna

Cooking Level: Intermediate

Living In: Antioch, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2009

I used almonds instead of walnuts to see if a "cranberry almond" flavor would be a nice twist. I recommend it, especially if you can find lightly flavored almonds (such as vanilla) like I did. However, I found the coffee cake base to be a bit bland/dense, but maybe I did something wrong.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

I made this coffee cake this morning for Sunday School and only two pieces remained. FABULOUS! I wanted to make something for the winter season before Spring comes and this was the perfect good-bye to Winter baking! Thank you for a wonderful recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katmauch

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

This was a hit! Gorgeous presentation. I definitely recommend wrapping it in foil as described or putting the springform pan on a baking sheet because the cranberry juices leak. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2009

All I had was dried cranberries so I took a chance. I do not have an springform pan (never needed one) so that was another uncertain. Everything worked out just fine. It was really good. The whole family enjoyed this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MBAMom

Cooking Level: Expert

Home Town: Urbana, Ohio, USA

Living In: Kettering, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2009

I made this just as the recipe read and it was GREAT! I love the pecan/cranberry combo. It looked beautiful, it tasted great, and it was really easy. The only little issue was when I flipped it over, a little (less than 1/8th of the edge) of the topping stuck to the bottom of the pan. Most of it stuck back on top of the cake when I released the latch on the pan, but any suggestions to make sure it doesn't happen again? release the latch before flipping maybe?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Polosue25

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

magnificent! this was soooo good and very impressive looking. i made this for my family on christmas morning and everyone raved about it. even better the next day!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

This is just the best and very easy to prepare. Very moist cake, and with the amount of sugar the cake is not overly sweet! I live in high altitude (5300 feet) and typically we have to make adjustments. I just followed the recipe and it turned out perfectly. You do get lots of ooh's and ah's at presentation.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Les

Cooking Level: Expert

Home Town: Hazleton, Pennsylvania, USA

Living In: Lafayette, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

This coffee cake is delicious! I have been experimenting with cranberries this season and this is my favorite recipe so far - the cake part tastes like coffee cake should, and the topping is nice and not-too-tart and tastes great with the pecans. Like another reviewer said, don't skip the step about putting foil around the bottom of the cake pan before putting it in the oven - the cranberry mixture will leak.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

I took this to a baby shower and there wasn't a crumb left afterwards! Very tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Harper0401

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

I made this exactly as written and it was delicious. I wouldn't change a thing. I wanted to make it fresh for work, so to save some time I made the topping ahead and put it in the pan and refrigerated it overnight. It came out perfect. I keep getting requests to make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gretchen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

Beautiful presentation. I did watch the placement of cranberries and pecans as recommended. I also added the zest of one orange (1/2 to bottom/ 1/2 to batter). Another reviewer came up with a no-leak solution which I followed: spray springform pan with pan, and line with parchment paper, going up the sides slightly. I wrapped the pan in foil and placed on a cookie sheet, but I found that it wasn't really necessary. The parchment really does the trick. One taster asked if it had some type of fruit in the batter! It was moist, flavorful and beautiful. Will definately make again. Note: For my oven, 1 Hour and 7 minutes at 325 was perfect.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sara

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

Made this recipe first time for a staff potluck. Received rave reviews. Number of people asked for the recipe. Two things I would change about the recipe: 1) I minced the cranberries in the food processor and it blended the flavor more. 2) I would spray the pan prior to baking. Delicious flavor though!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amandarian

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

This is an AWESOME recipe!!! I did make one change, which i think is key- i added the zest of one orange and squeezed 2 or 3 tablespoons of the juice to the batter. It made the cake have a slight orange flavor- it was a great compliment to the cranberries. I will make this again and again. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

I want to serve this for a Christmas brunch, so I tried it yesterday (Thanksgiving)on my family. It got rave reviews. It was sweet enough and moist enough. I made it in a 9" square pan, well sprayed with cooking spray and except for a little topping, it came out of the pan OK. Yummy!

Was this review helpful? [ YES ]
1 user found this review helpful