If cranberries are frozen, thaw and drain off any excess liquid.

Preheat oven to 350 degrees.

Prepare a 9-inch baking pan with a generous coating of Crisco or cooking spray.

In a medium bowl, combine cranberries, 1 cup of the sugar and all the nuts. Add to prepared pan.

In a small bowl, combine the remaining sugar, cream, eggs, butter and vanilla. Mix well.

In a large bowl, sift flour, baking powder and salt. Add contents of small bowl to the large bowl and mix well.

Drop batter over ingredients in prepared pan and smooth with a spoon or spatula.

Sprinkle the additional Tablespoon of sugar and the cinnamon on top of the batter.

Bake for 45 to 50 minutes until a toothpick inserted into the center comes out batter-free.


Fresh cranberries come in plastic bags in the refrigerated section of your grocery store. Don't try this with canned or dried cranberries.

Mr Breakfast would like to thank Jazzbo for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 7 votes.

From Dee

Rating (out of 5):

I have baked this cake each year for 10 years. I do think there is something 'wrong' with the recipe but it is delicious. The batter is not stiff enough to drop into pan, more like pour, the cake overflows the 9-inch pan and all the sugar ends up on the bottom. I invert the cake so the berries and sugar are on top. I keep looking back here to see if anyone has any suggestions. Until then, just enjoy!

Comment submitted: 10/8/2018 (#20645)



From berngirl

Man people! Learn to write a recipe properly! No wonder why people go wrong and mess up a recipe! A recipe is to be written with ingredients in order that they are used!! Why is the baking powder and salt at the end!! The sugar should say 2 cups of sugar (divided). This lets the cook know that the sugar will be used in 2 separate places. The flour is listed in the wrong order. And the topping ingredients should be separated by a title "Topping". And yes, I am the recipe police!!

Comment submitted: 9/19/2010 (#11256)



From Cake Lover

Rating (out of 5):

Downright delicious!

Comment submitted: 9/19/2010 (#11253)



From T-bake

Rating (out of 5):

After I ate this cake the next morning I had to come back and add a comment to my review. The cake miraculously work out to be perfect. I had to cook it for an hour and five minutes because I couldn't tell if it was done. When I took it out of the oven I thought it was going to go directly to the garbage. After letting it cool overnight, I tried it the morning and I was so pleasantly surprised. It was delicious and the texture was awesome. This one's a keeper!!

Comment submitted: 3/27/2010 (#10163)



From T-bake

I just did this and although it is still in the oven, there was something wrong with my dough. I followed the instructions against my better judgment. I think that what went wrong was adding the light cream at once with the butter mixture. It should have been alternated with the dries. Never underestimate your judging!!

Comment submitted: 3/23/2010 (#10135)



From marciebeaucoup (Team Breakfast Member)

Rating (out of 5):

Really easy and delicious! Best fresh or turned upside-down and heated up. I was told it tasted like a cobbler by someone who doesn't like coffee cake - and they had multiple servings :)

Comment submitted: 1/30/2010 (#9572)



From V.P.

Rating (out of 5):

Quick and easy to make. Coffee cake was great nice and moist.

Comment submitted: 8/28/2008 (#6342)



From football (Team Breakfast Member)

Rating (out of 5):

My daughter and I were testing a couple recipes the last two weeks to hopefully make again over the holidays and this one was a definite keeper. We used frozen berries, but made sure to drain them very well after thawing. It worked very well. Thank you!

Comment submitted: 11/13/2007 (#3988)



From lisabella124 (Team Breakfast Member)

Rating (out of 5):

The recipe was fairly easy to prepare. The results were delicious. The cranberries offer a nice tart balance to the sweetness of the cake. A wonderful and festive treat for a holiday brunch.

Comment submitted: 12/2/2006 (#864)

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