I have been using this delicious recipe for several years. I recommend at the start, snip the fresh cranberries in half (rather than chopping them), sprinkle them with 2 Tblsp. sugar, and set aside until ready to put them in the center of the cake. This will make sweeter, more distinct cranberries throughout, rather than a tart, gloppy center. Also, 3/4 cup sugar in the cake is plenty for me.
I've also made some high-altitude adjustments for my 9,000 ft elevation:
Add 2 Tblsp. flour.
Reduce sugar to 3/4 cup
Reduce baking powder to 3/4 tsp.
Bake 375 for about 50 minutes.
I found this to be a bit tart for my taste. It was easy enough to make and presented really well. If I make it again, I am going to try blueberries or raspberries.
Oh my!!! This is very good. I'd serve this for dessert. It's that good.
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.
Delicious! I used pecans instead of hazelnuts and it is a little time-intensive, but worth it. It was a big hit at work.
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.
Excellent cake, great contrast of textures, flavors, colors. We made exactly to recipe. Only complaint: six dirty bowls!
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.
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.
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.
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.
I made this today for breakfast-it was delicious, but needed to cook longer.
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.
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!