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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
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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 Dec. 25, 2012 by 1bocagirl
The cake came out good, but a little overdone. I took it out at 60 min., next time will start to check at 50. I will add 2 packages of cranberries next time I make it.
Reviewed on Dec. 10, 2012 by ryan0705
Super good just as recipe is. I made it twice in one week. It's just that good. Second time I add all the 3 cups/12 oz? bag of fresh cranberries, a tsp of almond extract along with an extra 1/2 tsp of vanilla & 3 extra tbls sugar. The additions really gave it more flavor & moisture. I killed a loaf in one day by myself. I've never eaten that much of anything! I'm going to add this cake to my Christmas goody packages. Absolute keeper recipe!!!
Reviewed on Dec. 01, 2012 by Lstrange
Have made this for many years! It's an all time family favorite.Makes a nice gift people always ask for the recipe
Have made this for many years! It's an all time family favorite.
Makes a nice gift people always ask for the recipe
Reviewed on Nov. 06, 2012 by dmtret
I've used this recipe ever since it was published in the magazine...all time favorite. I freeze cranberries so I can make it anytime of the year.
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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