Comments on: cranberry vanilla coffee cake

By: Jody

Jody — Wed, 20 Jan 2010 14:10:01 +0000

Wow!! I made this last night and it was amazing. The cranberry filling against the cake was just perfect. It was actually quite quick to make as well. My husband had to have some leftovers for breakfast, saying it was completely acceptable because it is a coffee cake. Thanks!!

By: deb

deb — Fri, 01 Jan 2010 16:39:37 +0000

Hi Moira — Thanks! I don’t think I knew/know any of his kids, but I might have been there the year he retired. What a fun connection.

By: Moira

Moira — Fri, 01 Jan 2010 03:25:38 +0000

Okay, now I’m freaking ’cause I just checked out Facebook (not a member so only saw the mini page) and you’re an alumna of Rutger’s Prep. My father-in-law was Athletic Director there for 47 years — Dick O’Connell aka “Oke.” Did you know him or any of his kids? Kevin, Rory, Johnny and Tara (who is now Admissions Director.) I’ve been on your site now for a couple of hours tonight; had never seen it before. It’s terrific! Will definitely let the family know there’s such a distinguished alumna among the graduates!

By: Julia

Julia — Thu, 10 Dec 2009 19:25:06 +0000

Made this last night in a 10 inch springform (thats all I had). It was totally YUMMY! It didn’t look like it rose much out of the oven but once cut it was light and and airy and just sooo good. Family loved it. Love the combination of the tart cranberries and the vanilla cake. My favorite part is the jammy layer in the middle – I want more of it, so have to mess around with more cranberries next time. And I found the streusel layer on top a bit much – just personal taste, but if u like your sweets slightly less sweet than the usual, would skip the streusel. This recipe has so much potential and so easy-peasy!! THanks Deb!! Now have to try your potato latke recipe.

By: No No Nanette

No No Nanette — Fri, 04 Dec 2009 00:40:59 +0000

made it and loved it! so pretty when you cut into it. now to make the cranberry scones and freeze for the post-baby hunger

By: jen

jen — Tue, 01 Dec 2009 17:32:52 +0000

hey deb
i love this cake
thinking of baking it in smaller ramekin size for gifts
would i have to adjust temp or time cooked?
thank you
jen

By: Kim

Kim — Tue, 17 Nov 2009 08:03:17 +0000

I just made this tonight. It was delicious! I accidentally used more cranberries than called for, more like 10 ounces, but it turned out delicious. The jam layer was just a bit thicker than what is pictured in yours. I love the tartness of the fresh cranberries, and I actually liked that some of the fruit oozed out against the pan, because it baked into a nice caramel chewy crisp fruit edge. Thanks for the inspiration again, Deb.

By: deb

deb — Mon, 08 Jun 2009 13:20:05 +0000

I have only made this with fresh cranberries, but I can’t think of any reason it wouldn’t be open to adaptation. Be sure to plump them well first and dial back the sugar significantly — dried cranberries are usually quite sweetened.

By: sam

sam — Mon, 08 Jun 2009 11:42:22 +0000

have tried tons of your recipes deb and till now they’ve all been fantastic – thanks a ton for that. quick question on this cake – can dried cranberries work as well or would i need to make some alterations in the other ingredients?

By: jeff

jeff — Wed, 20 May 2009 00:12:12 +0000

There seem to be a lot of possibilites with this cake. I didn’t get a chance to read all the comments but if it wasn’t already mentioned, I might try it with bittersweet chocolate disks (70%) and bananas.