Reviewed: May 16, 2012

Deserves more than 5 stars......also the topping can be used for other upside down cakes. This is probably the best I have found......

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Feb. 22, 2012

This cake looks wonderful when it comes out of the pan. It was hard to resist diving in before our guests showed up. Delicious! I have made it twice in less than one month!

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Reviewer:

RitaRuns

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Wasaga Beach, Ontario, Canada

Reviewed: Feb. 13, 2012

This is an excellent cake. I made it for Valentine's Day in a heart-shaped Wilton cake pan and it turned out wonderfully! I made it first for an office party today with the sour cream, and again tonight for my family, but I ran out of sour cream, so I used a 6 oz container of apple cinnamon yogurt and 2 oz of whole milk to substitute. Now that I've seen what you can do with cranberries, I'm thinking that just about any fruit would work--why not blueberries? or peaches? Give this one a try--you'll be glad you did! PS: I used the spray flour to coat the pan before pouring in the butter/brown sugar mixture, and that probably helped the cake release perfectly.

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Reviewer:

Peggy

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Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

Reviewed: Feb. 13, 2012

SO yummy! I don't own a springform pan, so I lined a 9" cake pan with foil-backed parchment paper - worked perfectly. Subbed Smart Balance for the butter (as I always do), and Splenda Baking Blend for the sugars. I also used light sour cream, next time I will try nonfat yogurt. Reduced temp by 25 degrees because of my dark pan, and laid a piece of foil on top halfway through the baking time to keep from overbrowning. Mike was done at 55 min. I will only chop the pecans coarsely next time, and will sprinkle in the pan before the cranberries. I will also freeze more cranberries next holiday season, so I can enjoy this more often!

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Reviewer:

GATOR

Cooking Level: Intermediate

Reviewed: Feb. 12, 2012

I made this using vegan replacements for the butter, eggs and sour cream. It was awesome!!

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Reviewer:

patricia

Reviewed: Jan. 31, 2012

Absolutely delicious and so easy to make. My daughter has already asked me to make it again!

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Reviewer:

cowpens

Reviewed: Dec. 11, 2011

This recipe sounded excellent, but the result was very disappointing. As soon as I took the cake out of the oven, it collapsed. After cooling for 10 minutes, I inverted it on a cake plate and ended up with 5 chunks (blobs) of cake. I had made this for a friend's birthday but it was not fit for guests. The cake and recipe went in the trash.

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Reviewer:

Emmie

Reviewed: Dec. 7, 2011

This cake is amazing. I omitted the pecans and drizzed the cooled cake with a glaze that I made. I used a 9 inch springform pan sealed with foil. No mess in the oven :). This one may be a coffee cake but it's best with a big ole glass of ice cold milk! Thanks for sharing.

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Reviewer:

lindalou66

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Deltona, Florida, USA

Reviewed: Nov. 29, 2011

I baked this cake this evening for our Bible study group and definitely got the "oohs and ahhs" when I flipped it over on my platter. Everyone loved it, and most of it was completely gobbled up by the end of the night. I was asked for the recipe, and am gladly giving it out! AMAZING recipe!!

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Reviewer:

cookingwifeandmommy

Reviewed: Nov. 27, 2011

This coffee cake is FANTASTIC! I made it yesterday and had nothing but rave reviews on it. I did add the orange zest, but other than that, I followed the recipe exactly. I will definitely be making this again and again!

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