Good flavor, nice crunch on top. Soggy in the middle from the cranberry sauce, and not as buttery as you'd get in a bakery. But overall a very good coffee cake, and plenty sweet. The cinnamon and cranberry are great together. I scaled it back to 6 servings (2/3 the original recipe) because I was trying to use up cranberry sauce and yogurt. I used my 9"x5" bread pan, which was perfect - it baked right up to the top. I followed the recipe exactly, including the layering. (The batter was thick so it was pretty easy.) I used leftover canned whole cranberry sauce, and drained the pooled liquid. Then I stirred it and let it sit for another few minutes, and drained it again before adding to the pan. It released approx 1 tbsp of liquid in total. I realized too late I was a bit short on pecans, but it tasted good just the same, and looked lovely. I would serve this to company.

Oh, this was wonderful! I made this as written, using sour cream instead of yogurt and I used a 9 1/2” springform pan instead of the 11x7”. Before making this I was puzzled by the instructions to “drain” the whole cranberry sauce. I didn’t think much liquid would drain out and I was right. However, if you stir the cranberry sauce a little and let it sit in the strainer for a while, quite a bit more will drain out. Be sure to do this to avoid a soggy coffee cake. This baked up beautifully and the combination of cranberry and cinnamon flavors is excellent. Great for the holidays, or any time of year!!

Excellent coffee cake - and a great way to use up the last of the leftover homemade cranberry sauce! The only thing I did differently was to bake it in an 8x8 glass baking dish and instead of layering the cranberry sauce I poured the batter in and dropped the cranberry sauce over top by Tbsp.'s. I then swirled it into the batter. I used walnuts instead of pecans (it's what I had on hand) and sprinked the topping over it all. It baked up beautifully. To take it over the top I melted some white chocolate and drizzled it over top when it cooled. Very pretty with the contrasting colors and the taste - well, simply awesome!

I'm editing my review from yesterday because I just figured out the problem wasn't that there wasn't enough cranberry sauce called for in the recipe. The standard sized can of cranberry sauce has changed - the standard can is now 14 oz instead of 16 oz. I picked up the regular can at the store, and ended up a little short in the recipe. So I stand by that I would definitely make this again, with some changes. With one can of drained sauce at the new 14 oz size, you will not have enough for 2 layers. So, in the future, I'll use 2 cans of cranberry lightly drained. I also though that the nut to sugar mix wasn't nutty enough for the topping. I didn't have more pecans, so I added some almonds. However, next time I will definitely use 2 C of pecans instead of one in the topping mix. Thanks!

this is a keeper, it baked up excellent. I did not have canned berries, so I cooked up a bag of cranberries with 1/3 cup of apple juice and honey to sweeten. The berry sauce thickened up nicely and the cake looked and tasted festive. Great cake for any holiday brunch or dessert. Not too sweet and the pecans made a nice crunchy topping.

This baked up bakery quality The cake part is moist, but sturdy; the pecans add a different flavor and the cranberry is pure genius. This is not too sweet just the right balance of tart. I had no problem with my cranberries sinking to the bottom. I was worried because I used fat free yogurt because that is what I always buy, but it didn't make any noticeable difference. Thanks, Ruth, this is a keeper!

I made this for Recipe Group, and after much hesitation (never really baked cranberrry anything, and was honestly less than thrilled when cranberries were chosen as this weeks theme) I decided to give it a go...it was ABSOLUTELY FANTASTIC!!!!! It was so simple to mix up and put together and the flavors went perfectly together. I did have to make 2 slight changes though...instead of yogurt (forgot to buy it) I used light sour cream and instead of pecans (too expensive) I used walnuts. I thought this had the perfect, flavor, texture and sweetness. I am SO glad that I got over my hestiation and made this. I will be making this often! Thanks for sharing. :)

Seriously good stuff! Made this for Recipe Group. A little painstaking with the layering, but so worth it. I had no problems with cranberries sinking. Put a little powdered sugar glaze on it, not that it needed any. Awesome taste! Thanks for the recipe.

This is a great way to use leftover cranberry sauce from the holidays. I evened halved the butter and sugar and it was still gently sweet and moist.

This tasted great but the cranberry sauce sunk to the bottom of the batter.