Cranberry Upside-Down Coffee Cake

This cake is very delicious, moist, and not to mention absolutely beautiful. The tartness of the cranberries, the crunchiness of the nuts, and sweetness of the gooey topping complement each other extremely well. I did make adjustments though.For the topping ingredients, I chose to chop a few of the cranberries in half so it would cover the bottom of the pan more evenly. I used a mix of crumbled pecans, walnuts, and a sprinkle of sunflower seeds instead of using only pecans. I didn't have enough sour cream to fill 1 cup, so I used 1/2 cup sour cream and 1/2 cup vanilla yogourt which worked just as well. I used an 8" springform pan, and because it is slightly smaller in diameter compared to the average 9" pan that most people used, I knew I had to increase the baking time a little bit. Also, according to some reviews, 60min was not long enough to fully bake the cake, and 350 degrees was too high. From this info, I baked my cake at 325 degrees for around 75-80min and it came out perfect and even. For this cake, I'd definitely recommend using a pan no bigger than 9" because it's a pretty short cake. In the future I will continue using an 8" or maybe even a 7" pan. For me, this cake took quite a bit of prep and baking time, but it's definitely worth the trouble and wait. When serving, I decorated each slice with a light sprinkle of toasted coconut, and a dallop of whipped cream on the side.

I cannot believe I did rate this recipe. Everyone loved it. My aunt made it with walnuts and she said it was delicious. I didn't change anything in the recipe, and it was great. My husband did ask for a little more cranberries next time though. I always wrap the springform pan in alum. paper and set it on a pan. I also found that putting a square of parchment paper at the bottom of the pan (bigger so that the edges are outside the pan in between the bottom and the round) prevent any leakage.

This cake looks very impressive!!! I give it five stars for its appearance and four stars for its taste. I say just forget about wrapping the springform pan in foil. My foil sprung a leak! It would be much better to slip a foil-lined cookie sheet under the pan itself. Much easier and more foolproof.

There is no reason to use a springform pan for any upside down cake. Use a cake pan which should be heavily buttered bottom only, not the sides. After baking let sit 5 minutes (not 10) then run a knife around cake. Place serving plate upside down on cake pan and invert. It is a great recipe except for the spring form pan, but I knew better, thank goodness. Just had to let other cooks know too.

Wow! What a beautiful and delicious coffee cake - perfect for the Christmas holiday season. I followed the batter part exactly, but for the topping I used 1/2 c. of butter, a 12 oz. bag of cranberries, 3/4 c. of nuts (you could use walnuts or pecans) and a little more than 2/3 c. of tightly packed brown sugar. I didn't bother using a saucepan to boil the butter and brown sugar, I just used a microwave safe bowl to melt the butter and then added the brown sugar. I put a cookie sheet under the foil lined spring form pan and it took a little longer to bake - about 70 minutes. I drizzled the top with melted white chocolate - mmmmmmmm.

This is a Delicious and very easy Recipe! I used dried cranberries instead of the fresh cranberries. I poured the dried cranberries into some hot water for 1 minute to reconstitute. I dried the wet cranberries off with paper towels and then added them to the mix. I took this Coffee Cake to a morning Red Hat Society Meeting. There was nothing left except the plate to bring home. I took a copy of the recipe with me in case someone asked for the recipe. Several people asked for a copy of the recipe. I will positively bake this Recipe again for my family and friends.

This was heavenly. I used my Pampered Chef deep dish baker for this (12 inch stoneware round dish). The topping needed to be increased due to the larger size pan. I used 3/4 cup brown sugar, 1 cube butter, 2 cups cranberries, 1 cup chopped pecan, 1/4 tsp. salt. for the cake batter I increased the vanilla to 1 tablespoon, cinnamon to 1 teaspoon, and salt to 1/2 teaspsoon. I prepared the pan by buttering the bottom and sides. It slipped right onto the serving dish with no problems after cooling for 10 minutes. Rave reviews in presentation and flavor. Perfect spicy sweet/tart combination. Thank you, Marjorita, for sharing this fabulous recipe!

I made this in a Pampered Chef deep dish baker by increasing some ingredients as listed by another baker below. For topping-3/4 C brown sugar, 1 stick butter, 2 C cranberries, 1 C pecans. For cake-1 TB vanilla, 1 tsp cinnamon, 1/2 tsp salt. What a beautiful cake this is once it's turned over on a glass pedestal dish. It is just as delicious as it is beautiful. Heat up in the microwave once it cools to bring back the wonderful warm taste of the topping. Can't go wrong with this one.

I found this recipe right before Christmas last year, and it was such a hit at our Christmas Eve party that I've had requests to bring it again. I switched it up with blueberries for a baby shower, and made it with cherries and almonds for a summer barbeque.......this is one of my favourite recipes ever!

Guests raved; but DON'T SKIP the step where you wrap foil around the pan! We did and at midnight the night before a party we were up cleaning a layer of burned sugar out of our oven!!! Can't imagine how good this will taste with ALL of that sugar on top, because even with only half it was scrumptious. And beautiful!

The idea is great, but there seems to be something wrong with the batter. I followed it thoroughly and at the end batter was very stiff, my mixer almost stuck in it. I couldn't exactly "pour" it, so I had to drop it by spoonfulls on the cranberries. After baking the cake for 60 minutes the cake top was very nicely browned, a toothpick came out perfectly clean, but after cooling it turned out that center wasn't quite baked through (exactly like one of the previous reviewers has mentioned). I'll try baking a bit longer at lower temperature next time and I'll use more cranberries and less pecans. Also the toasted pecans would taste much better in this recipe, otherwise they become too soft and loose flavor when baking on the bottom.

Beautiful & delicious!! This is the first time I have felt compelled to write a review. I made the cake for Christmas morning with leftover cranberries from T'giving and it was a hit. Taking the advice of other reviewers I jazzed up the batter a bit by adding 1+ tsp almond extract (a MUST in my opinion, but then again I think all cakes require this), an additional tsp+ of cinnamon and a little ginger powder (sorry, I didn't measure). For the flour I used King Arthur bleached wheat for about half of what it called for. (I would have used it for all the flour except I ran out.) The rest of the flour was regular all-purpose. I lined my spring form pan with parchment paper, sprayed with butter flavored cooking spray, cut in an circle so that it went up about 2.5 " from the sides of the pan and I didn't need foil around the base. I melted the sugar and butter in a bowl in the microwave and then mixed in the cranberries prior to dumping in pan so that the cranberries were coated uniformly and evenly distributed. I added all my leftover cranberries, between 1 1/2 - 1 3/4 cups. I , too, would recommend the additional berries so that it completely covers the base of the pan. Then I sprinkled on the nuts and added the batter. After removing from over I released the pan sides before flipping onto a plate and removing the parchment. It was all very easy.

Beautiful... I used a regular round cake tin (2 1/2 inches high), buttered and floured, with a circle of baking paper cut to fit the bottom. Also buttered the top of that for good measure. Works perfectly.

This cake is so good!!!! It is moist and the perfect combination of sweet and tart! I did not have sour cream so I used what I had on hand...which turned out to be 3/4 cup vanilla yogurt and 1/4 cup apple sauce. I was looking for a recipe to make for Christmas morning. This is the first one I tried out and I will look no further!!! I live at high altitude and found that halfway through the baking process the cake was already getting quite brown on top so I dropped the temperature to 325 for the second half and it turned out perfect.

I could not find fresh cranberries, so I substituted blueberries. I used 2 cups of blueberries and 1 cup of walnuts, instead of the pecans. The batter will be very thick and I think "spoon" is more appropriate than "pour". I foiled the springform pan, but still got leaks in my oven. Be sure to put a baking sheet under the pan while cooking. Using a bundt pan would solve the problem since they can't leak. I took this cake to work and got multiple requests for the recipe. Will try again when cranberries are in season!

I tried another coffee recipe from this site (Aunt something's coffee cake) and it was a disaster. I made it twice and it was still horrible. So, once I found this recipe, I was optimistic that this one would be better because it uses sour cream(I think that definitely makes a difference in coffee cakes). I followed the recipe exactly except I used frozen strawberries b/c it was the only thing I had, and the coffee cake turned out DELICIOUS! It was AWESOME. It was soft and moist *drools* I really loved the texture of the cake! It was NOT dry or hard, nor too soft. This recipe is definitely a keeper, and I can't wait to make it again. I'd recommend this recipe to everyone! I know it sounds like I'm exaggerating the great taste, but I was searching for a good coffee cake recipe and FINALLY, I found this one: DELICIOUS! :)

I made this coffee cake this weekend, and it was amazing! Tasty and spectacular looking! The only changes I made were to add 1/2 teaspoon orange oil, the zest from one orange, and orange flavored yogurt instead of sour cream to the batter. That was just because I really like the combo of orange and cranberry. I also added walnuts instead of pecans and used a well-greased 9" cake pan (non-springform). No issues with burning or anything like that, but the sugar did drip, and I forgot to put a cookie sheet under the pan. Don't forget the cookie sheet!

Wonderful!! This is SUCH a delicious cake. I made this for Christmas breakfast today and my family loved it. measured out all of the ingredients last night to make things easy this morning and it was just amazing. i changed a few things: i used walnuts for the topping instead of pecans, i had extra cranberries, so i added them into the batter (this was nice, cos they 'popped' and gave lovely pinkish-red patches, like you get in muffins). i also used yogurt instead of sour cream, and used a bit more than 1 cup, cos the batter was very thick. finally, because i love coffee cake with streusel topping, i made some streusel topping and sprinkled it over the top, so that when the cake was flipped, you get the beautiful cranberries on top, and a crunchy streusel base. this took a little longer than 1 hour to bake, and i covered with foil towards the end to stop the streusel burning. this is an amazing recipe - the cake is so soft and delicious! i'll be making this again and again!!

This coffee cake is great! It came together very easily, the topping was tart and nutty, and the cake was very light and yummy. I couldn't find the base of my springform pan, so I made it in a bundt. Came out wonderfully!

Cake was delicious..... however, even though I baked it for the hour that was stated in the recipe, (and a toothpick did come out clean)... when I turned the cake over, the center caved some and was runny.... obviously wasn't done even though the cake was a golden brown....

What an awesome recipe!! So easy to make and tasted excellent! I baked it in an 8 inch square pan sprayed with nonstick cooking spray and it was great! I loved the combination of the tart cranberry topping with the sweet cake! A+++++

Looks great and tastes great! A 9" pan seemed to be too large for this recipie, as the cake only turned out be about 1.5" inches high! Next time I will use a smaller pan. I was also concerned with the consistency of the batter, but it worked out fine.

A most delicious recipe!!! I did not use a springform pan. I used a 12" round stone dish. I increased the butter for the topping to 1/2 cup (one stick), the brown sugar to 3/4 cup, cranberries to 1-3/4 cup, and pecans to 3/4 cup. Using stoneware I had to melt the butter in the microwave (something I wouldn't do using a regular metal pan). This recipe is a keeper. Suggest buying extra cranberrries and freeze to have on hand just for this recipe. Submitted by Jan Z.

Very nice twist on a coffee cake.

I've used this recipe for the last 7 years and have never been disappointed. I have never used a spring form for this recipe--just a regular 9 inch round cake pan. I just flipped it over while it was semi-warm. I follow the recipe exactly and it is that good. One of the few recipes on this site, I've ever have to mess with. Thanks for the great recipe.

Not to difficult to make, but definately do NOT use the springfoam pan! Made a huge mess in the bottom of my oven even with the tin foil wrapped all over the bottom. Taste, well my husand loved it, as for me I would have said it was a 3 out of 5. It tastes best a a breakfast treat vs. dessert.

I am more of a cook then a baker, but I was inspired to make this today. I was very suprised that the cake came out so pretty and delicous. Next time I will add more cranberries but it doesnt need anything else. Everyone loved it and I will make it again either Thanksgiving or Christmas.

this is EXCELLENT. I add more cranberries to the top and add some (about 1/2 cup to 2/3 cup) to the batter to keep it moist. DELICIOUS!

Excellent excellent excellent cake! I replaced the sour cream with greek yogurt and the cake is so fluffy and less fatty. I agree about the advice on the cooking time. I lowered by 25 degrees and added 15 minutes of cooking time.

Excellent recipe! It is very moist, tasty and has a beautiful presentation. It works well as a dessert as well as a morning treat. The only change I made was to add orange zest (a little on the bottom and in the cake batter). Orange and cranberry go so well together, I just couldn't resist! A definite keeper!

Oh sooooooooo good!!! & very light when warm. We added more cranberries, but will add even more the next time. We didn't have a springform pan so used a 10" deep dish pie pan & sprayed it so the cake wouldn't stick.

Wow, if only I could give more stars. I'm primarily a chocolate dessert person, but holy cow was this good. Easy and absolutely gorgeous. This was the first time I used fresh cranberries and wow, was this delicious. Give this one a try!

EXCELLENT! I looked so forward to making this but didn't have sour cream so I did some substitutions for the sour cream part. I ended up using 7/8 cup 2% milk, 1 T lemon juice, and 3 T softened butter. The result couldn't have been better. I asked Hubby what he thought and he said, "This recipe tastes like a pineapple upside down cake with cranberries instead of pineapples". Sounds like a perfect recipe to me! Thank you Marjorita Whyle for sharing this EXCELLENT recipe!

Cranberry season doesn't last long so go get your cranberries now and freeze some for later. A very pretty cake and it's not too sweet. I think next time for a little extra I'll add some orange zest.

The cake tastes great and looks very festive! You don't need to use a springform pan... I used a regular round pan with higher sides and inverted it as soon as I finished cooking it and nothing stuck to the bottom. I added the zest of one lemon and I loved it! Happy baking!

Beautiful, absolutely gorgeous cake! I have discovered that this cake tastes best with 1 2/3 c. cranberries instead of 1 1/4 c. Walnuts can also be substituted for pecans (though the pecans do taste better). Also, the bread part was very light (in a good way), but a little bland. So, I use a spice mixture consisting of: 1 t. cinnamon, 1/4 t. ginger, 1/4 t. nutmeg, 1/8 t. allspice, and 1/8 t. cloves. Next time, I might try the orange juice and zest addition that somebody recommended. As a plus, this is a super easy recipe!

I had over a cup of whole-cranberry cranberry sauce left over from Thanksgiving, not more turkey and didn't want to throw it out. So I found this recipe and used the cranberry sauce in place of the cranberries and sugar for the topping. I also didn't have a springform pan, so I used a glass 9" round baking dish. I cut a circle of parchment to go in the bottom to make sure that the topping would release. It came out delicious! The cake is rich, moist, and buttery and the topping, tart and sweet.

Easy to make and so flavorful; I changed it at times to make different flavors, made some adding orange zest and extract to the batter. And adding more zest to the topping and drizzling it with swirls of dark chocolate. I made a bunch of these last year for Christmas bake sales and to give as gifts setting on old cake plates that I collected at yard sales durning the summer.

Very tasty. I doubled the topping recipe along with a whole bag of fresh cranberries and used a 9x13 pan. I didn't want to deal with all the leaks. I changed the cake recipe that I made up so that it would be enough to fill the 9x13. After it cooked, it flipped out beautifully onto a serving tray. I'll definitely make this recipe again.

I love this cake! It came out perfectly for me in 62 minutes ( I add 2 minutes every time I open the oven). I didn't make any changes, but next time I'll add 1 tsp almond extract with the vanilla, just because I love it, not because it needs it. I liked this recipe's method of boiling the butter/brown sugar together to get caramel better than just melting the butter -- I didn't have nearly as much leakage as other similar recipes which have you just pour the melted butter over the brown sugar. It binds together in the caramel if you let it boil for 1 minute, which is quite nice. (Don't go longer -- caramel hardens the longer it cooks, you don't want chewy or worse - crispy candy coating - here.) Try and have your cold ingredients at room temperature if you're worried about it underbaking or overbrowning in the allotted time -- nothing will slow a cook time faster than 40 degree eggs & sour cream in a recipe timed for old-fashioned-barely-chilled-in-the-root-cellar-ingredients -- as so many cakes are. This is a good recipe & the "brown color" of the inside of the cake is due to using dark-colored cinnamon, and is perfectly normal & delicious. Thank you for sharing your recipe!

Probably my FAVORITE coffee cake to date! I made it for Christmas Eve breakfast and it was all gone so quickly! It is now our Christmas Eve Breakfast tradition!

The only change I made was to use blueberries instead of cranberries, and to cook it at 325 for 45 minutes (I used a dark pan). Fantastic - the only other thing I would change is to add just a little less sugar and perhaps more nuts as they disappeared in the mass of berries. Tasted so good though - excellent!

Moist, buttery, tart, nutty, perfect fall coffee cake. Watch the time. I baked mine in a 9 inch spring-form pan and it was done in 32 minutes.

Made as directed with no changes... Got rave reviews - a MUST SAVE RECIPE

This recipe was easy and wonderful! I followed the recipe precisely except for adding a handful of chopped cranberries to the mix. The cake was very moist. Cooled for 10 minutes and then inverted, but some of the top stuck to the pan. It was easy to patch a bit and when it cooled further it was a spectacular sight. Might let it cool longer next time. A definite "keeper"! At least 6 people asked for the recipe on my first time making it.

My topping stayed granular, so I had to go over it with a torch, this only helped a little. I would definitely add orange zest to the cranberries and batter mix. I also added some of the orange juice to the batter. Because the topping stayed granular, it was not a pretty cake but tasted good

I have made this several times. It is very good! I have trouble getting this to set in the middle, so I usually flip it onto a glass platter so I can throw it back in the oven to get the top to cook through. I get rave reviews on this cake!

Very nice cake. Would make again.

Mmm this was so good! It had a great coffee cake taste plus a nice tang from the cranberries and crunch of the nuts which went nicely with the sweetness of the brown sugar. It was also very moist. I didn't have sour cream on hand so I had to substitute vanilla yogurt (I just cut down a little on the vanilla and sugar in the cake to balance that out) but I'm sure the sour cream is key to the moistness of this cake. Thanks for a great recipe!

This is excellent! I will make it again and I would add a few more pecans. Thank you Marjorita for a great recipe!

I'm so glad this recipe caught my eye. I made it just as written and am happy to give it five stars. It was delicious, easy to put together, and so pretty on the serving platter. Thank you for posting this recipe, Marjorita.

Loved it!!! Using the cookie sheet under the spring-form pan was an excellent idea. By adjusting the recipe, as a reviewer had suggested, ie; 3/4 c brown sugar, 1 stick butter, 1TB vanilla extract and 2c cranberries, it filled the 9-inch pan nicely. Please note that the batter did not "pour" out, I had to scrape it out and smooth out the batter once in the pan. I also used halved, toasted pecans, instead of chopping the nuts, it was a beautiful look. Very impressive!! I'd make this again, its a perfect autumn and winter desert.

I have not even eaten this cake yet, but I feel confident that it is going to be great. I could just eat the batter! I made a few changes: I used a well butter and floured baking dish instead of a springpan. I have made this substitution before and it works well. I also used whole wheat flour instead of white. I increased the baking soda to 2 tsp and added an extra 1/3 cup of milk to help the batter rise. I am looking forward to my first taste and will report back. But as I said, this cake had me at the batter! UPDATE: OMG! Sooooo good. Light, tasty, great caramel-ly top. De-lish.

This has become our holiday morning tradition! Always delish!

I made this exactly as written and it was DELICIOUS!! Not everybody likes cranberries because they are tart so consider that before making it. If the cranberries are an issue I'm sure blueberries would ROCK!! I will definitely try this cake with other berries in the near future. This cake is perfect!

This was so yummy! When my husband saw it, he asked if we could have the cake for dinner instead of what I had planned. It is a pretty cake and tastes great. I will definitely make this again!

Deserves more than 5 stars......also the topping can be used for other upside down cakes. This is probably the best I have found......

I've made this several times and it's always a hit! I do use extra cranberries and nuts though. I've also made it using Splenda and it's just as good!!

This recipe sounded excellent, but the result was very disappointing. As soon as I took the cake out of the oven, it collapsed. After cooling for 10 minutes, I inverted it on a cake plate and ended up with 5 chunks (blobs) of cake. I had made this for a friend's birthday but it was not fit for guests. The cake and recipe went in the trash.

I want to serve this for a Christmas brunch, so I tried it yesterday (Thanksgiving)on my family. It got rave reviews. It was sweet enough and moist enough. I made it in a 9" square pan, well sprayed with cooking spray and except for a little topping, it came out of the pan OK. Yummy!

I used enough cranberries to cover the pan (a bit more than the recipe called for) and finely chopped walnuts instead of pecans (the only changes). This cake was DELICIOUS!! The stated cooking time was perfect, too. Great texture and flavor. I will definitely be making this again.

It was a highlight of the dinner. My husband tasted the batter first and then couldn't wait for the cake to come out of the oven. And it was SO good. Very moist. I seriously don't understand how people can say it's dry. I followed the recipe word to word. The only variation, I doubled the pecans and it turned out to be perfect. Very easy to make too. I greesed the pan a little bit and at the end the cake came right out, I didn't even need to remove the sides. It's a keeper in my family!

I just tried this tonight on a whim. I baked it in a 9 inch iron skillet for about 45 minutes at 350. Yum! Even my picky husband said it was fabulous! Thanks for the "keeper" recipe!

Fabulous cake! I took this to Sunday school class breakfast and mayn people were asking for the recipe!

11.3.14 ... https://www.allrecipes.com/recipe/26016/cranberry-upside-down-coffee-cake/ ... I followed the recipe, but not the directions. I added the sour cream to the butter-sugar mixture then the dry ingredients. Also, for the topping, added the berries to the pot. I cooked those on medium three minutes - enough time to pop (cook) & juice to be released. I cooled that then poured it in an 8x8 glass dish. The batter is quite thick so I spooned that on. I'm wondering if buttermilk would be a better choice than sour cream. I went ahead & baked it at 350, not following reviewers' suggestions; & for an hour, not more or less. It is a dark cake; a dark, buttery cake with a tangy cranberry topping. It looks overbaked, but it's just dark. The idea of cranberry upside-down cake looks pretty in my mind, but this one isn't so pretty.

Yummy and easy! The only change I was made was to add a little orange extract to the batter. It was devoured by my family in one day! I thought the cranberries were gonna be bitter....but it was delicious. Even my picky pastry chef daughter thought it was good...it must be a keeper!!

to melis108: my thoughts exactly. i may try making parts the day before to make the process go more quickly christmas morning, and will take the advice of the person who said to use a regular cake pan. Good luck; we can compare resulsts after christmas!

I've made this cake several times and it always comes out perfectly! It's great as a holiday dessert or anytime with a cup of coffee. In the fall I stock up on cranberries and freeze them, so I can make this any time of year.

this was really good. Mine turned out a little dry though. My brother said i'm supposed to pour my coffee on it to moisten it, lol. Thanks for the recipe

I made this cake over the weekend and since I got rid of all my springform pans I just put non-stick aluminum foil in the bottom of my pan and it worked GREAT. The cake was a DEFINITE keeper recipe although because I like cranberries so much I will add extra next time or try adding blueberries also. Cherries or apples would also be good!!

I always have an apple around, so I diced one and added it to the cranberries and used walnuts instead of pecans...delicious...

What a great cake! A little tart from the cranberries, but the cake has just the right balance of sweetness. Is a keeper.

Great recipe! I cut the sour cream down to 3/4 cup and added 1/4 cup of undiluted frozen orange juice cencentrate for a nice citrus flavour. I couldn'd find my springform pan, so I used a Bundt instead, which worked just fine. Great recipe. Thanx :)

I made this using vegan replacements for the butter, eggs and sour cream. It was awesome!!

Wonderful!! I had made this recipe for a ladies breakfast and it worked out splendid! I added some chopped cranberries in the batter(Worked great) and I didn't have a springform pan handy so I used a bundt pan which worked great, however, you will have to keep in mind that it doesn't take as long to cook and you have to be careful of the sides sticking when done.. I used the other side of a fork (didn't have a knife handy)and slid it in between the pan and the cake so it would come out smoothly.. however, It was either that I didn't do the middle as good or I wasn't really sure what to do when it said to cool it... Any way it stuck to the pan in the middle so I just scraped it off and put it back on top. Other than my mistake it was a fantastic Coffee Cake!!

This is a very, very delicious cake and so moist! The only thing I did different was use blueberries inplace of the cranberries, but otherwise I went exactly by the recipie, even lining the outside of the pan with foil. I had no problems and the cake turned out Perfect. My husband told me to definitely make this again. I'm going to try making it with almonds the next time.

EXCELLENT! I make this on Valentines day in a heart shaped pan and it goes over very well! Very simple and very tasty!

Got major raves on this cake and I really enjoyed it myself. Was easy to prepare. Wrapped the springform in foil and put on a foil lined cookie sheet. Next time may use the stoneware dish as suggested by another reviewer (dontcha love PC?). Was very easy to bake and came out nice. The top edge stuck to my pan in a couple places, so I'd probably grease the pan next time to see if I could avoid this. Great cake!

Revised -- Used 1/4 Tsp. salt as called for. When I popped this out of the pan, I felt like Betty Crocker herself! Gorgeous, and tasted every bit as good as it looked. Fabulous!! I added more pecans and cranberries to the bottom and the batter, and baked it in a regular single layer cake pan sprayed with Pam for 65 min. I also used Splenda for the white sugar. Came out like a dream! Can't wait to make this again and share it (not sharing this one!) Thank you!!

magnificent! this was soooo good and very impressive looking. i made this for my family on christmas morning and everyone raved about it. even better the next day!

I never used fresh cranberries before this. They were so easy to use, and delicious! I used brown sugar in the batter instead of white sugar, and I used 1/2 whole wheat flour and 1/2 unbleached all-purpose. I used plain yogurt instead of sour cream (and increased it by 1/4 cup). It looked and tasted great. I made it in a 10" springform so it was larger but thinner, and it was still moist. Next time I will use less sugar in the topping (cranberry) part.

SOOO good!!! Rave reviews every single time I make it. I cut back on the sugar for the batter and cut back on the butter for the topping, but other than that, I don't change a thing. This is a definate winner! Such an impressive presentation.

This is one of the prettiest cakes! I made it for Thanksgiving this year. I followed the recipe exact, except, I changed the servings to 18, used an entire bag of cranberries, and I used my bundt cake pan. I was concerned after adding the sugar/butter mixture and the cranberries that I wouldn't have enough room. It worked perfectly! I generously greased the pan with shortening and removal was so easy. I will definitely be making this again! :O)

This is exactly the same recipe that I've been using each year as my Boxing Day cake. It turns out perfect every time, has a lovely presentation, and it's a wonderful, light alternative to fruit cake.

All I had was dried cranberries so I took a chance. I do not have an springform pan (never needed one) so that was another uncertain. Everything worked out just fine. It was really good. The whole family enjoyed this.

This is amazing!! I made it for the 1st time 4 years ago and it has become a thanksgiving staple. I never have leftovers and people are always asking me to make it! Just be sure to wrap your pan well in the beginning. The first time I made it I burned myself..whoops owell it was totally worth it this is delicious, thanks for sharing!!

I made this exactly as written and it was delicious. I wouldn't change a thing. I wanted to make it fresh for work, so to save some time I made the topping ahead and put it in the pan and refrigerated it overnight. It came out perfect. I keep getting requests to make this again.

Beautiful presentation. I did watch the placement of cranberries and pecans as recommended. I also added the zest of one orange (1/2 to bottom/ 1/2 to batter). Another reviewer came up with a no-leak solution which I followed: spray springform pan with pan, and line with parchment paper, going up the sides slightly. I wrapped the pan in foil and placed on a cookie sheet, but I found that it wasn't really necessary. The parchment really does the trick. One taster asked if it had some type of fruit in the batter! It was moist, flavorful and beautiful. Will definately make again. Note: For my oven, 1 Hour and 7 minutes at 325 was perfect.

This cake is amazing. I omitted the pecans and drizzed the cooled cake with a glaze that I made. I used a 9 inch springform pan sealed with foil. No mess in the oven :). This one may be a coffee cake but it's best with a big ole glass of ice cold milk! Thanks for sharing.

SO yummy! I don't own a springform pan, so I lined a 9" cake pan with foil-backed parchment paper - worked perfectly. Subbed Smart Balance for the butter (as I always do), and Splenda Baking Blend for the sugars. I also used light sour cream, next time I will try nonfat yogurt. Reduced temp by 25 degrees because of my dark pan, and laid a piece of foil on top halfway through the baking time to keep from overbrowning. Mike was done at 55 min. I will only chop the pecans coarsely next time, and will sprinkle in the pan before the cranberries. I will also freeze more cranberries next holiday season, so I can enjoy this more often!

This coffee cake is FANTASTIC! I made it yesterday and had nothing but rave reviews on it. I did add the orange zest, but other than that, I followed the recipe exactly. I will definitely be making this again and again!

This is a stand out recipe. Like many other raters have mentioned, the presentation alone is worth the 4 stars. I make this cake often and make it just as the recipe says. It's hard not to eat all the carmel before you get it in the spring form pan. :D Enjoy!

Took this to a brunch and the guests LOVED IT! I did tweak a few things when I made it the 2nd time [to use up the cranberries]. 1. I made this in a bundt pan to avoid the issues with the springform pan. Worked and looked beautifully! 2. Since I made this in the bundt pan, I scaled the bake time to 55 minutes. Perfect. 3. I increased the cranberries to 2 cups. Also perfect amount. 4. I used glazed pecans instead of plain ones. It's what I had in my pantry from making pecan pies and they worked great. 5. I didn't boil off the brown sugar. I used the same trick I use when I make pineapple upside-down cakes. I sliced up the butter and pieced it around the pan and sprinkled the brown sugar over top and put it in the prepared oven for 10 minutes while I was making the cake portion. I pulled it out, added the cranberries and pecans, then spooned in the cake mixture. It came together perfectly. 6. Set your timer again for 10 minutes after you pull the finished cake out so that you get it inverted on a plate. Otherwise, the brown sugar mixture starts to cool and harden and allows the cake to stick to the pan. I LOVED this cake. It tasted so good and was the perfect accompaniment to the Christmas brunch. This will be a go-to recipe for winter holiday events.

I just made this cake this afternoon because my husband loves this cake very much, I have to make it almost very weekend. This time I used walnuts instead of pecan, it was as good as pecan. I used "cake & pastry" flour and baked it at 350F for 45 minutes, it turned out soooooo good, sooooo soft. If I wouldn't have thought that I have to control my weight, I could have eaten at least half of it.

this is a nice cake, but we weren't wowed by it. not sure why; we love cranberries--maybe it was the cake part of it. i thought we both loved coffee cake, but maybe we don't. i served it cold first, so then i remembered it said to serve warm, so I warmed it and tried it again with some whipped cream. it's not bad, but not my favorite, so it's probably just the cake part to us. we're very picky about our desserts! I didn't have any problems with making it at any point--batter was fine, cranberries were easy, etc . thanks for the recipe!

Followed the recipe almost exactly - the only thing different is I added a little bit of whipping cream to thin the batter a bit. The recipe poster would do well to say "spoon the batter" rather than "pour the batter" to reduce the negative comments in that regard. A thinner batter would make it easier to spread over the cranberry / butter / sugar layer. I should also note that it took far longer to cook than the 60 minutes stated. We had it for dessert this evening and my husband is still raving about it. It's a perfect blend of sweet and tart. Oh, I just remembered, I used Splenda to replace regular granulated sugar. No matter what, this recipe is deserving of 5 stars.

I followed the recipe almost exactly though I started with frozen cranberries so I stuck them in a small sauce pan with the other topping ingredients and cooked all until the butter and sugar were dissolved. Also, I used Amaretto in place of Vanilla because I was out of Vanilla. Aside from that, the only change I made was lowering the baking temp from 350 to 325, I baked for one hour. The cake turned out beautifully with wonderful flavor. I'll definitely make again.

This is an amazing coffee cake recipe. I just loved the tangyness of the cranberries next to the sweetness of the cake. I baked this in a springform pan, but next time I am going to try an angel food pan or a bundt pan. I think this will help the centre bake a bit quicker. Will let you know.

This was excellent!! Easy to make, and extrememly moist. A great way to use cranberries.