Had some issues with this recipe. Preparation went well, and this cake looked great going into the oven. But after baking for 30 minutes, the top was getting very done, with the cranberries almost turning black. After 40 minutes, the middle was still raw, and the edges were very brown. The middle was finally done after 50 minutes, but the edge was almost impossible to eat, it was so over done. I let it sit for a few minutes and cut into the cake. The topping was just a gooey, greasy mess. We did eat a little bit, and the tartness of the cranberries does offset the sweetness of the cake, so we did enjoy the flavor. I did follow the directions exactly, making this the first time. If I was going to make this again, changes would have to be made. To begin, I would use a larger pan, cut the sugar in the topping to 1/2-3/4 of a cup (a lot of the sugar never really incorporated), and cut the butter in the topping to 2-3 tablespoons. I would also put some of the cranberries into the batter. Sorry, just wasn't a winner for us.
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Had some issues with this recipe. Preparation went well, and this cake looked great going...