Excellent cake, great contrast of textures, flavors, colors. We made exactly to recipe. Only complaint: six dirty bowls!
carolfitz Posted: 01/10/11
bw0805 Posted: 10/17/09
I made this today for breakfast-it was delicious, but needed to cook longer.
aubiechic Posted: 12/16/08
Delicious and moist! Easily make healthier by reducing sugar to 3/4 cup and using 1/4 cup applesauce and only 1 Tbsp. butter in place of all 5 Tbsp. The recipe tastes great as muffins too!
LaurelEJones Posted: 12/24/08
This coffee cake is a winner with all ages. It is our Christmas morning standard and I have brought it to Teacher Appreciation week for the PTA and it was well appreciated.
NHDebbie Posted: 12/18/09
I love this coffee cake! I took it to a party this morning and so did everyone else. Two people asked for the recipe! p.s. I have always used regular flour with no problems, and since I don't have a springform pan I make it in a glass or ceramic baking dish.
Dawn555 Posted: 01/01/10
Very good. I used regular flour but followed the substitution guide (2 T. less flour for every cup). Also, I used pecans on top as I could not for the life of me find hazelnuts. I made them into muffins as someone else suggested. They received lots of rave reviews.
halfbakedcake Posted: 11/09/10
This is so good. I like less sweet desserts, and this is perfect since the cake itself isn't overly sweet, and any sweetness is contrasted nicely by the tart cranberries. The hazelnuts are a nice touch...my husband loves them in this, although he normally dislikes them (he even hates Nutella!). My husband's grandfather loved this cake too, and he wasn't much of a sweets-eater. It was the only thing he would eat for dessert on Thanksgiving. A keeper for sure.
Dummy66 Posted: 01/02/11
After reading some of the other reviews, I used plain flour (minus 2T for each cup), cut the butter to 2T, added 1/2 c. applesauce to reduce the fat content. I didn't have sour cream, so used nonfat yogurt instead, and it turned out terrific! We're not big cranberry fans, but this is so good, we may change our opinion.
eurocook Posted: 12/11/11
This is always a hit. It looks so pretty on a cake stand, and surprises people because it is less sweet, with great texture. I toast the hazelnuts before making the streusel. Also, I use a soup spoon to drizzle the top layer of batter over the cranberries, as the berries tend to stick to the batter, making it tough to spread smoothly.
cfrost Posted: 01/09/12
Delicious! I used pecans instead of hazelnuts and it is a little time-intensive, but worth it. It was a big hit at work.
MagpieCook Posted: 10/20/12
This cake is amazing. I have had problems with it being cooked in the specified time. At first I thought it was because I used frozen cranberries and hadn't allowed them enough time to thaw, but I've also used fresh cranberries, and I had the same problem. Just test as you go. Last time I made this cake, I baked it for an additional 15 minutes, a long time in the baking world.