This was the BEST!! I added crumb nut topping (1/3C flour, 1/4C packed brown sugar, 3T melted butter) then drizzled a glaze (powdered sugar, vanille extract, milk). It was AWESOME!!
I made this for Christmas morning and everyone loved it! Very moist and tasty.....I added a orange glaze to the top made with powdered sugar and orange juice....it was a good complement to the cranberry. Will make this one again!
This recipe was great! I used my leftover "cranberry sauce extraordinaire" from this website and it was great! I made it for a group of friends and they loved how I used up the extra cranberry "sauce" from Thanksgiving! The pecans in the cranberry mixture really added something and I also put a crumb mixture on top (1/3 cup brown sugar 1/2 cup flour 3 Tbsp melted butter 1tsp cinnamon). After I put the topping on the cake I realized I had forgotten to swirl the cranberry/cake mixture. So I just gently did it anyway and the crumb topping ended up incorporated into the cake which even made it better! I would definitely make this again and swirl after adding the crumb top. Very moist and great taste. Thanks so much for this recipe!
Okay I read I learned I baked and I am totally satisfied! I used an 8x8 square glass dish I added 2 tsp. of vanilla (suggested by someone else) I didn't have almond extract so I used amaretto liquer I used an entire 16 oz. can of whole cranberry sauce (also not my original idea) and I added the crumb topping. YUMMO! My husband and I have just about finished this off and I made it TWO days ago. If you put the crumb topping on (1/3 c. flour 1/4 c. brown sugar 3TBSP butter) right away you may have to cover your cake with foil halfway thru baking to prevent burning. Also I think mine went almost a full hour with the extra cran. sauce so be sure to check all the way to the bottom of the pan when testing for doneness. Enjoy and thank you Laura Owen!
This turns out great if you follow the recipe exactly-use a regular can of whole cranberry sauce mixed so it spreads easier- I used a lightly oiled and floured bundt pan, poured 1/2 of the batter in added all the cranberry sauce and topped it with the rest of the batter. I baked about 5 min less than it called for about 50 min. COOL 10 min. before turning out of bundt pan onto a serving plate. It doesn't need glaze but it would look nice to sprinkle it with powdered sugar or make a light glaze when it cools and is on a plate for serving.
This really is the best coffee cake! It needs no icing...perfect just like it is. My husband not usually big on sweets requests this ALL the time and even asked me to make it for him to take to work. I make 1 1/4 times the amount of batter though because the recipe didn't seem to make enough.
This cake turned out excellent! I was happy to serve it on Thanksgiving morning. I did use 16 oz of whole berry cranberry sauce rather than the 8 oz it called for. I can't imagine 8 oz. being enough.
This recipe was wonderful. I even turned it into a low fat dessert. I substituted 1/2 sugar with Splenda used light margarine and fat free sour cream. It turned out great!!!
I made this for a neighbor who had surgery. I gave him his favorties coffee beans and 1/2 of this cake. I am glad that I saved some for my family. I wouldn't have known how dry it was. Watch your baking time carefully. It depends on the size of pan you choose to use. My neighbors wife returned my platter with her "version" of this recipe. WOW! It included the streusel topping and slivered almonds on top. She made hers in a 9" rd cake pan. It is so pretty and you may serve a wedge any size you choose. There could be so many variations with this filling recipe let your imagination go or just use what you have on hand.
My batter was too thick maybe I added too much flour. I went ahead and added the orange glaze like someone suggested. I don't think I will make it again. I resisted this recipe at first using cranberry sauce but I thought "why not try it". I think I will stick to my cranberry jello salads in the future. But it's fun to experiment!
