Comments on: cranberry vanilla coffee cake

By: deb

deb — Mon, 12 Mar 2012 01:40:06 +0000

It should be good for a couple days at either.

By: stephanie

stephanie — Sun, 11 Mar 2012 01:11:28 +0000

Hi Deb, just wondering how long the cake will last either refrigerated or at room temp.

By: sarah s.

sarah s. — Wed, 18 Jan 2012 22:21:40 +0000

Hello from snowy seattle! first time posted and new to smitten kitchen, but loving digging through the site.

Had a snow day today and took the chance to use up leftover cranberries in my fridge. the cake was almost perfect – it burned a little bit when i forgot about it while shoveling the sidewalk (whoops). even with the toasted sides, it was very delicious and still moist. i substituted regular vanilla for the bean (a dash in the cranberries and a dash with the butter), almond milk for the whole, raw cane sugar for the regular, and cooked it in a spring-form pan (and had a little trouble getting the bottom off. Better greasing up next time). Fantastic. Will definitely try again… this time with a louder timer.

By: Shilpa

Shilpa — Sun, 15 Jan 2012 03:30:41 +0000

Hi deb! Been looking for something to do with a bag of cranberries my dad bought. Since we don’t eat fresh cranberries this side of the world,(for good reason, how tart!!), thought to check your site, for something-cranberry, and wow, was I satisfied :) this is so going to be breakfast tomorrow!

Question: can I use vanilla extract/essence instead of a bean? They sell beans like they sell gold here! Also you think using brown sugar for the struesel might be a good idea?

By: alexandra

alexandra — Fri, 23 Dec 2011 14:32:09 +0000

thanks SO much! appreciate the response!

By: deb

deb — Fri, 23 Dec 2011 04:11:39 +0000

Lowfat milk would probably be the better choice. Buttermilk works better in recipes with baking soda…

By: alexandra

alexandra — Fri, 23 Dec 2011 03:25:55 +0000

hi deb! i’m not sure that you will see this, as you posted this recipe in 2008 – but – i googled “cranberries” on your site because i wanted to make a dessert for christmas eve with them and found this recipe. i don’t have any whole milk on hand. in a pinch, would you recommend using buttermilk, which i do happen to have, or reduced fat milk in place of the whole milk? thanks for your time and happy holidays!

By: Kara

Kara — Tue, 22 Nov 2011 02:21:50 +0000

Help! I just moved across the country so I’m crazy broke and have limited kitchen supplies, I only have pans with 1 in. sides. Should I try to make two cakes with this recipe? Should I use more cranberries? Suggestions would be great. I got some wonderful cranberries at the farmers market last week and I already made the pear and cranberry gingersnap crumble (which was amazing). Thank you!

By: Alex

Alex — Sat, 01 Jan 2011 06:36:31 +0000

Just made this for a New Years Eve party and it was a big hit! I added about 3/4 tablespoon of orange zest–I couldn’t resist. Thanks, Deb!

By: kazuko

kazuko — Tue, 21 Dec 2010 05:03:36 +0000

What went wrong with my cake ? The batter was way too short for a 9″ round pan, so layer ended up very thin. But the cake rose pretty good. Next time I will use a 8″ round pan.