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With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. —Anne Thompson, Grand Rapids, Michigan
Nutritional Facts 1 slice equals 530 calories, 30 g fat (16 g saturated fat), 122 mg cholesterol, 332 mg sodium, 59 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Cranberry-Pecan Coffee Cake in Simple & Delicious October/November 2011, p58
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Reviewed on Jun. 25, 2012 by delowenstein
I meant to say: lowfat yogurt, NOT lowfar!This recipe will be used by ME as far as I'm concerned! This is a wonderful recipe & the cakes are beautiful, too!
I made this recipe for the first time & the recipe came out really great! I did modify the recipe-I used 1-1/2 cup whole fresh cranberries, 1 Tbsp. ground Navel orange & use 1/2 white & 1/2 brown sugar! I used 1/2 tsp. each of baking soda and salt instead of 1/4 tsp. I also was able to get 2 cakes, using two 8-1/2" round layer pans. I just prepared 2 batches of the cranberry topping & used 1 recipe of the batter for 2 8" layer pans! I greased and floured the cake pans & I noticed that the cakes came out more easily from the pans! I also used a carton of light lowfar yogurt, flavored instead of sour cream! No one would really know the difference! this recipe will be used by my as much as possible, as far as I'm concerned! It's a wonderful recipe and the cake is beautiful, too!
Reviewed on Nov. 13, 2011 by Gnatly
Just have to mention that I live at 7,000 feet so I adjusted the recipe quite a bit. Came out perfect though! :)
Reviewed on Nov. 06, 2011 by lindanicholson
Great recipe that's easy to make. The cake is exceptionally delicate. I used dried cranberries, and they worked just fine.
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