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Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 419 calories, 19 g fat (12 g saturated fat), 87 mg cholesterol, 286 mg sodium, 57 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Creamy Cranberry Coffee Cake in Taste of Home February/March 2003, p31
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Reviewed on Oct. 26, 2011 by spouse1
This sound absolutely devine, but I have a question. I have to do a brunch the Saturday after Thanksgiving and am wondering if I can make this ahead and freeze it for the brunch? Has anyone tried freezing it?
Reviewed on Oct. 07, 2011 by savoie.luvgspointers
I made this recipe 2 weeks ago and it turned out GREAT! As for saugurke's review on 11.29.10... the problem was not the cranberries, odds are your baking soda and baking powder wasn't fresh. This is why it did not rise. Follow the recipe amounts and it will turn out.
Reviewed on Jan. 15, 2011 by Gail Lee
My entire family thoroughly enjoyed this cake - even my Dad, who is a finicky eater! I would definitely make this again. I highly recommend it.
Reviewed on Nov. 29, 2010 by sauregurke
I would make it again! It has a great taste.The only thing was,that the first layer of the cake did not rise.Maybe I used too many cranberries.The next time I will use less and add 1 teaspoon of baking powder.
Reviewed on Oct. 09, 2010 by panbear
Would make it again but oh my goodness I shouldn't!!!! I think it lasted about 10 minutes. Excellent and because the cake is on the bottom, not so fussy as regular cheescake!! MMMMMM
Reviewed on Nov. 28, 2009 by bollingberg
Excellent! Texture was beautiful and tasted divine! The blend of orange and cranberry with the smoothness of the creamcheese was wonderful. Easy to make too!
Reviewed on Oct. 18, 2008 by aleanak
Great recipe from TOH 2004 annual recipes page 94
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