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I enjoyed this very much. It does remind me of a coffee cake. Like another reviewer, I baked this in a bundt pan. I used fresh cranberries. I don't recommend it! The outcome was still very good, but the fresh cranberries were rather tart. I like death_by_parsnip's idea of trying it with blueberries instead. I think that would be phenomenal! That's what I'll do next time, since I prefer blueberries to cranberries. Or if I use cranberries again, I'll definitely stick to the recipe and use the dried ones that are called for. Highly recommended recipe! Thanks a bunch! ADDENDUM: I also think this would be great with poppy seeds added!
I can't believe how good this cake is! I made the recipe exactly like it was written, except that I used fresh cranberries instead of dried. It tastes more like a coffee cake since it is light and sweet, but not overly sweet. It was also very moist for a cake with so little oil in it. I felt like the cake didn't need any frosting. I liked the cake more and more as I was eating it. (I am craving it right now!) When I make it again, I will chop the cranberries or add blueberries instead.
10 stars!! Awesome cake (I know I should save that word for the pyramids but it applies here). Rich, dense, moist, flavourful (delicate orange and cranberry), beautiful colour, leaves a good feeling in my stomach. Used Splenda for both sugar additions, used 2 cups whole wheat and 3/4 cup spelt flour (didn't have any soy on hand),and traded my 8x8 pan for my bundt pan because there was more batter than I anticipated. Baked it at 350F for 35 min. Thank you thank you thank you.