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This is amazing, and easy. Why do I keep buying coffee cake at the cafes when I could just make it cheaply at home? I made this over Thanksgiving when we had guests (so I wouldn't have to wake up early and make breakfast). I used 1 lb of fresh cranberries instead of canned and it worked great! The tart pops were delicious. Will make again and again.

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Gay Gilmore December 06, 2004

This recipe is soooooooooo good. The cake came out moist and the pecans just put it over the top. I followed the recipe exactly but used yogurt instead of sour cream. Thank you for sharing this recipe.

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YungB March 03, 2014

Lovely moist cake. Followed directions and ingredients exactly as written. Thanks.

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waynejohn1234 July 13, 2011

Wow. It's fabulous! I had to change a few ingredients (I know...doesn't anyone make it like the recipe is written?) :) I can't have sour cream, so I used apple sauce instead. I also used vanilla instead of almond extract. I also used cake flour instead of regular flour. I can't believe how good it is! My husband loves it too. Thanks for this awesome new dessert!

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ssservants December 01, 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.

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MicheleE November 08, 2009

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.

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Feej March 19, 2008

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.

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SugarPlum336 December 03, 2005

I like a muffin or a piece of coffee cake most mornings. I made this wonderful coffee cake with my own cranberry sauce and using Splenda and/or Baking Splenda in the sauce and the cake. Also, I used the almond flavor + vanilla but will use only vanilla next time. I am not a lover of almond flavor. This is a great recipe and will be used again and again.

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Donna J October 30, 2005

I made this with leftover Cranberry Sauce-whole berry Cranberry Sauce-whole berry and it was delicious. I didn't read the recipe directions and mixed everything together instead but it still tasted great! Thanks for sharing :)

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* Pamela * October 28, 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.

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Heather U. January 19, 2005
Cranberry Coffee Cake