I recently made this for a Thanksgiving Day breakfast and it got rave reviews from everyone. I also thought that it was very easy to put together. This one is a keeper!
This cake was very good ,my mom loved it. I used the sour cream but next time I'll try it with yogurt,also some kind of glaze.
Very good. I used non fat yogurt along with canned whole berry cranberry sauce and it was a hit at work and at home.
wonderfully moist and sweet with the nice tang of the cranberries. i used fresh cranberry sauce that i made. i should have made two! my guys devoured it.
this turned out yummy. I omitted the salt, since I never use it, replaced 1/4 cup of the sugar with splenda to make slightly less sugary (sugar can probably be reduced overall, because it turned out really sweet), but, i'll definitely make this again. I only had enough dough to make 2 layers of dough/1 layer of cranberry sauce, unless my dough came out thicker than it's supposed to. Overall, more like a pound cake than coffee cake, but, oh so yummy. thanks for posting
Deliciously moist and flavorful. Wasn't too sweet. I made a glaze of icing sugar, milk & almond extract and drizzled it over cooled cake & sprinkled toasted sliced almonds & craisins on the top. Will defineately be making again :o)
Made this for my husband to take for a co-worker's birthday. I asked him to save me a piece so I could rate it. He called and said there was no way he could save anything for me because it was gobbled up so fast! He said it was his favorite dessert so far, which is a big deal!! Thanks! I was going to top it with an orange glaze, but decided against it after tasting the batter. Just dusted with powdered sugar in a lattice pattern...very pretty.
Oh my gosh....this is sooooo good!
Fixed this for breakfast when had relatives visiting. We all enjoyed!! I too used non-fat yogurt. I baked it in a 9x13 pan for 30 minutes to get it on the table quicker. I put half the batter in the pan then almost a all of a 16-oz. can of whole berry cranberry sauce then the rest of the batter. Thanks for a great recipe.
Favorite coffee-cake of all time. My recipe was so close to this one, that rather than enter it, I'm just going to post the glaze in a review. My recipe was originally scaled 1 1/2 times this one, so it makes a deep dish 9 x 13. The glaze is 1 1/2 C Powdered sugar, 1/2 t vanilla, 1/2 t almond extract and 2T warm water. I wouldn't make it without the glaze. In my opinion, coffeecake needs either glaze, streusel or both.