Comments on: cranberry vanilla coffee cake

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.

By: Carly

Carly — Fri, 27 Feb 2009 20:22:35 +0000

I came up with a bag of frozen cranberries I had forgotten about, so I made this cake this morning. I don’t know what came over me, spring fever or just plain crazy, but I forgot to add half the sugar (realized at the end when the crumb topping said “remaining 1/4 c.” and I had way more than that), and I completely, brainlessly forgot the eggs. And the biggest surprise? It still tasted good. the texture is more scone like than coffee cake, but I wouldn’t turn it down. But next time, I’ll try to remember the eggs.

By: Joy in DC

Joy in DC — Fri, 20 Feb 2009 20:42:18 +0000

Once again, I tried a recipe you featured, and loved it! As a big cranberry lover, I appreciate the use of real, non-dried cranberries. I baked mine in a 9.5in spring form pan (my 8inch round cake pan didn’t seem deep enough) and it turned out well. About an one inch circle in the absolute center wasn’t quite done (while an inch out from the center was very done – maybe my oven is being wacky), but it didn’t hurt the the cake from being tasty.

By: Marie

Marie — Wed, 18 Feb 2009 02:10:34 +0000

I made this yesterday after going to 3 stores to find cranberries (Yay for whole foods!) It is very tasty, though I might use a bit less vanilla. Also, I used a spring form pan as it was the only one I had that was tall enough. It was great for de-panning the cake, but I had to put it on a cookie sheet because cranberry juice was leaking out the bottom!

By: Bonnie

Bonnie — Mon, 02 Feb 2009 02:18:56 +0000

I made it yesterday with raspberrys instead of cranberrys…..it was so good

By: Yolita

Yolita — Sat, 31 Jan 2009 16:17:32 +0000

Hello Deb:
Very nice blog, beautiful food photos … I made this cake twice and unfortunately it did not come out great … I love cranberies in baked goods very much and this cake seemed very nice to my taste. Top layer came out perfectly (crispy, nicely done) but bottom seemed to absorb the cranbery mixture and the taste was unsatisfactory, it had “wet chunky flour” taste.
Soon after, I made this cake again, but instead of 1 cranberry layer I did 2 – unfortutately same situation with bottom layer … Where did I go wrong with it – ?

By: Julie

Julie — Mon, 05 Jan 2009 18:12:37 +0000

I’ve been a silent reader and admirer of your blog for months, and have tried many recipes, always with great success – the sour cream chocolate chip cake is just wonderful. I just made this one, and it was great, but it is already impossible to find fresh cranberries here. (I’m a Frenchwoman living in England.) I’m thinking of trying it soon with some homemade (really tart) lemon curd instead of cranberries and maybe some orange blossom water in the cake. I’ll let you know how it goes.
Many thanks for all your inspired posting!