I like the tartness of cranberries so I reduced the sugar by half, left out the cinnamon, added lemon zest & used lemon juice in place of the water. I also used only 3 tbsp of butter instead of the 1/2 cup it calls for & it was still quite buttery and sweet. So if anyone is calorie or sugar conscious, you can probably even reduce a bit further than half and come out with a tasty cranberry topping. I've used a similar recipe from williams sonoma in the past and I may return to it as I found the cake a bit lighter. Also, you don't need to fuss with a springform pan - I've used regular cake pans and aluminum pans and it turns out just as good.
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I like the tartness of cranberries so I reduced the sugar by half, left out the cinnamon,...