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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 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
Reviewed on Jan. 19, 2008 by tweetyb
What could be used instead of cranberry sauce? I love all of the other ingredients, just not to crazy about cranberries!
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