Creamy Cranberry Coffee Cake
Total TimePrep: 15 min. Bake: 70 min. + cooling
Had this at my daugther's house - YUM, she turned it into muffins. Made this yesterday and the only tweak I made was half of the final topping. Too much butter and they are wonderful without half the final topping! As muffins, bake 40-45 min. Love the Lemon version below - will try!
I tried to make this again, (I make it often) but realized I was out of cranberries. Instead I used the zest of three lemons instead of orange zest and used fresh squeezed lemon juice instead of orange juice. I though 3/4 of a cup of lemon juice might be too tart so I used 1/2 a cup and added water to make 3/4 of a cup. I used frozen blueberries in place of the cranberries. I also started to bake this recipe in a ten inch springform pan because it takes less time to bake then it does in a 9 inch which let's the cake stay moister. Everyone absolutely loved the lemon blueberry version!
This is delicious. I'm not a huge fan of how much crumb topping is on it. I would cut in half or maybe only do it on the edges. And the baking suggested until golden brown on top - my edges and bottom got a bit dark because I was waiting for the top to darken more.
Excellent recipe. Took it to a gathering and everyone loved it and wanted the recipe.
Excellent recipe. My family loved it. Definitely I will make it again for family gatherings soon. Thanks for sharing.
I made this ahead of time to put in the freezer for company - so I haven't tasted it yet but it looks perfect!
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I can't tell you how many times I've made this delicious coffee cake! Sometimes I bake it in two 8x8-inch pans and freeze one for my hubby and I to enjoy at a later date. (45-50 min. at 350 degrees)
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This sound absolutely devine, but I have a question. I have to do a brunch the Saturday after Thanksgiving and am wondering if I can make this ahead and freeze it for the brunch? Has anyone tried freezing it?