Crumb-Topped Cranberry Cake
Total TimePrep: 40 min. Bake: 50 min. + cooling
I made this for my hair dresser and she and her fellow coworkers loved it. The cake was moist, but dense and heavy like a typical coffee cake. The cranberry and coconut were a nice combination. The cake was gone in less time than it took to cut my hair. I would make this again for a brunch or to give as a housewarming gift. The only change I made was to use half cake flour and half all-purpose, only because I wanted to use up my cake flour.
Cake was extemely dry.
This cake was very dry and had no flavour. Very dissapointing.
I found this a little on the dry side. Looked absolutely stunning when I released it from the spring form pan but disappointed with the flavor.