Cranberry Coffee Cake

From: MicheleE

On Nov 8, 2009

Nice texture and taste. I placed all the batter in a greased 13x9 pan, topped with the cranberries and swirled them into the batter. Baked for 38 minutes.

From: Feej

On Mar 19, 2008

This was very good! I made to share with friends for breakfast. Everyone enjoyed it. AND I was able to use up the last of the cranberry sauce - I was wondering what to do with it! Thank you very much for sharing this lovely recipe.

From: SugarPlum336

On Dec 3, 2005

What a delicious coffee cake! I had just the right amount of whole cranberry sauce left from Thanksgiving to make this recipe. I didn't mix the cranberries in, but spread them in layers like the recipe calls for. I had a difficult time getting it out of the bundt pan (which is my own fault) and it took quite a bit longer to cook then the recipe called for, but other then that it was simple and very, very good. I will definitely make again.

From: Heather U.

On Jan 19, 2005

Peggy, I'm enjoying your coffee cake this morning with a nice hot cup of...well, coffee, of course! It's so tasty and tender, and what a great way to use leftover cranberry sauce. Loved the cinnamon accent in the batter. I had considered leaving it out so I'm glad I changed my mind. I had jellied sauce to use up, and the middle layer kind of got incorporated into the batter-- I'm sure whole berry sauce, which is what the recipe calls for, would work better. If I had to use the jellied sauce again, I'd probably sandwich it between thin layers of nuts, or perhaps add a bit of cornstarch to it to hold it together better. This recipe worked well using mostly splenda (1 c) plus some brown sugar (1/4 c) and nonfat plain yogurt instead of sour cream, and I threw in a tsp of vanilla along with the almond extract because I love it so much. I really love coffee cakes with a crumb topping, so I made one using almonds, flour, and powdered sugar (bound with a bit of corn syrup and water) instead of the glaze this time around. I know this would look even prettier with glaze piped over the top, so I'll try that next time I make your coffee cake, Peggy. Thanks for posting this wonderful recipe.