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Meet the Cook: When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 slice) equals 337 calories, 20 g fat (11 g saturated fat), 99 mg cholesterol, 285 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Rich Cranberry Coffee Cake in Country Woman September/October 1992, p29
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Reviewed on Jan. 02, 2012 by Reepul
I substituted non-dairy cream cheese and non-dairy margarine and used Splenda Blend for the sugar. It still turned out terrific. Even my husband, who does not like cranberries, enjoyed it!
Reviewed on Dec. 21, 2011 by iirisheyez
this was so moist!!! I did add an extra half cup of cranberries
Reviewed on Dec. 15, 2011 by jen t
This recipe is not only good but easy. I poured a butter sauce over it when I plated for company. My company loved it.
Reviewed on Nov. 12, 2011 by smstillinger
Really good cake. I made it without the nuts. I took it out at about 60 minutes and it was a little over done. Next time I'll start checking it at around 55 minutes baking time.
Reviewed on Oct. 14, 2011 by dcgarcia
Easy, moist, delicious, baked this recipe a couple of times everyone loves it. I add ½ tsp. cinnamon and ¼ tsp. ground nutmeg.
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