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People are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long! -Jeani Robinson, Weirton, West Virginia
Nutritional Facts 1 serving (1 piece) equals 368 calories, 17 g fat (9 g saturated fat), 74 mg cholesterol, 266 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Cranberry Crumble Coffee Cake in Taste of Home December/January 1996, p37
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Reviewed on Jun. 01, 2013 by delowenstein
Actually, I have used this recipe from time to time and I did make adjustments to this recipe. As there are people who may have an allergy to nuts, I omitted the choppedalmonds on the bottom of the cake. I used 1 tsp. of salt instead of 1/4 tsp. and I also used 3/4 cup of whole-berry cranberrysauce plus 1/4 cup ground Navel orange.I think that the orange brings out the flavor and makes for a nice tangy filling!For the Topping, I used 1/4 cup EACH sugar and firmly packed brown sugar & added 1/2 tsp. ground cinnamon to the topping mixture. I did omit the almonds for the topping. I found that for me, the baking time worked out to bake 60 to 70 minutes & test for doneness with a caketester (or a toothpick). I've taken this coffee cake to our chapel from time to timefor our Sunday coffee breaks and this cake has been enjoyed very much! My mother has enjoyed this coffee cake, too!Dawn E. Lowenstein
Actually, I have used this recipe from time to time and I did make adjustments to this recipe. As there are people who may have an allergy to nuts, I omitted the chopped
almonds on the bottom of the cake. I used 1 tsp. of salt instead of 1/4 tsp. and I also used 3/4 cup of whole-berry cranberry
sauce plus 1/4 cup ground Navel orange.
I think that the orange brings out the flavor and makes for a nice tangy filling!
For the Topping, I used 1/4 cup EACH sugar and firmly packed brown sugar & added 1/2 tsp. ground cinnamon to the topping mixture. I did omit the almonds for the topping. I found that for me, the baking time worked out to bake 60 to 70 minutes & test for doneness with a cake
tester (or a toothpick). I've taken this coffee cake to our chapel from time to time
for our Sunday coffee breaks and this cake has been enjoyed very much! My mother has enjoyed this coffee cake, too!
Dawn E. Lowenstein
Reviewed on Mar. 21, 2013 by cyndi.judkins
This is awesome!!! I used raspberry pie filling in place of cranberries and it was DELISH!
Reviewed on Jun. 04, 2012 by kshea
Made this for years. Very good!
Reviewed on Dec. 22, 2011 by naturalwoman
Made this cake numerous times. A winner in my household!
Reviewed on Dec. 09, 2010 by janbak2jimbak
This was a great way to use the unused cranberry sauce and sour cream from Thanksgiving.
Reviewed on Jul. 28, 2010 by smthgabtmary
Opps! I also used my own cranberry sauce. I just put a bag of frozen cranberries in the food processor, along with a peeled orange...
Everyone loved it...I added maybe 1/2c. sliced almonds on the bottom, and also 1/2 tsp. almond extract, and it made a delicious Cranberry Almond Coffee Cake...one guest loved it so much, he ate 3 pieces!
Reviewed on May. 24, 2010 by fatma9
IT IS VERY NAIS
Reviewed on Apr. 16, 2009 by Seashell1
Think Mango Puree! Available frozen & canned or make your own from dried or fresh. Try sub. toasted coconut in toppingfor a cake that will make you think vacation in the islands.
Think Mango Puree! Available frozen & canned or make your own from dried or fresh. Try sub. toasted coconut in topping
for a cake that will make you think vacation in the islands.
Reviewed on Jan. 20, 2008 by Deannie
How about cherry,blueberry, pineapple pie filling or apricot or raspberry preserves. Deannie
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