"Moist and delicious with the tartness of cranberry this cake has the added benefit of fibre courtesy of All-Bran* cereal." — Kellogg's* All-Bran*
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soft butter or margarine
fresh cranberries, finely chopped
2 1/2 teaspoons
Kellogg's* All-Bran* Original cereal
This cake is perfect. Very moist and the sweet/tart combination is spot on. The bake time was 40 minutes in my oven. I was a little worried when mixing the cereal/milk with the egg/butter because it never really combined well but just continued on with the recipe and all worked out fine. I added a tiny drizzle of confectioners sugar and lemon juice (we love cranberry/lemon combination) after cooling. I am very happy to have found this recipe, as it will be a wonderful addition to our Thanksgiving and Christmas breakfast table.
I haven't tasted it yet, but it looks awesome - in the center. I didn't have a 9 inch pan, so I used an 8 inch pan. That meant that 40 minutes at 400 degrees wasn't enough to cook the center. I had to bake it about 60 minutes for the center to get done. You don't have to guess that the edge and the bottom burned. I know I can cut away the sides, but not so easy the bottom. I think this is an awesome recipe, but use a 9 inch pan!! Also, fresh cranberries are not in season, so I used dried and soaked them for 15 minutes in water that I then drained off. No other changes were made.
This recipe was very quick and simple to make. The only thing I changed was the All-bran cereal, I did not have any in the cupboard. I replaced it with granola cereal. It worked out fine, and still the taste was yummy!
To prevent burning on sides and bottom line both with parchmernt baking paper and reducer heat tyo 375 - will take at least an hr. but wont be too brown.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
All-Bran Cranberry Crumble Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 79