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15 comments to “Cranberry Vanilla Coffeecake”

  1. Cranberries are perhaps my favorite food group…this one has been added to my ‘recipes to make this week.’ Thanks for the idea…

  2. This looks wonderful! I have a few desserts I’ve made twice in one week too — but only the best of the best. This looks like a winner and perfect for the holidays. Thanks!

  3. This must have been good if you made it twice in one week! From the looks of it I can see why. Love the second photo that shows the wonderful cranberry filling!
    ~ingrid

  4. Saw this in Gourmet and yours looks great! I want to try this!

  5. You’ll LOVE it! This cake is divine. Can’t imagine a finer b-day cake AND I’ve delighted in it for breakfast everyday since. Thanks, Tim!

  6. You and I seem to have the same exact insprirations–I made this Monday for a tree-trimming party and my friends devoured it. However, burning question: Did you find the batter annoyingly thick and especially annoying (because it was thick) to spread over the cranberry filling?

  7. Yes Deb, this happens to us all of the time…we find the same recipes! (Great minds think alike?) And yes, the thick batter was a little annoying. The first time I made it I used my fingers to help spread it! The second time I made it I just dolloped a bunch of small blobs of batter all over the cranberry filling and then only had to spread them enough to reach the next little blob. Those are highly technical terms, but did they make sense?

  8. This cake looks awesome, thanks for sharing!

  9. Totally makes sense. If I had let my OCD self out of the closet, I would have thrown the whole batter into a piping bag and used that to get a thin layer of it evenly across. I contained myself. For once.

  10. I made this tonight. It’s currently baking in the oven and smelling wonderful. What really smelled heavenly was that vanilla sugar. I didn’t have a vanilla bean so instead I mixed vanilla bean paste with the sugar. It worked well though I used a 1/2 tsp more of vanilla than what the recipe called for. I also baked this in an 8 inch square pan for only 34 minutes (just took it out). My crumb topping didn’t stay really “crumb”….did yours?

    Btw, I read what you and Deb mentioned about the batter being thick…mine was thick though I didn’t find it terribly difficult to work with, I blobbed five mounds and then spread them out until they met the other mounds. (Did that make sense?) Sorry this is so long!

    Happy 2009!
    ~ingrid

  11. Thanks for all of the tips, Ingrid, good to know some changes can easily be made and that you had less trouble than we did with the spreading of the batter. Yes, my crumb topping got less crumby after it baked. I basically ended up with a crunchy top.
    Happy New Year to you too! Keep up the good work over at 3 B’s!

  12. Hey, how cool! Thanks for responding back! With all due respect I am no where near the baker that you and Deb are… I just got lucky. It was your yummy photos that inspired me to make the necessary changes so that I could stop drooling and start eating(your cake)!

    Believe it or not, it’s all gone….my three children had several friends over and they all ate two pieces each.
    ~ingrid

  13. Made this cake for our christmas dessert this year. The batter I made (after converting the ingredients to weight instead of cups) was a dream to work with and the resulting cake was one of the best I made.
    I discovered your blog recently, and I love it. Thanks for sharing this great recipe!

  14. Lovely recipe! Always marvellous result =)
    To make crumb really crumby I bake cake for 5-7 minutes (till it becomes crusted) and only then crumble it over top.

    p.s. Thank you for this charming blog =)

  15. Thanks for posting this recipe – it was amazing! And it looks pretty enough for a royal tea party and tastes amazing to boot. Can’t wait for another excuse to make this again!