anyone made the cranberry hazelnut coffee cake?

[buddie]

i would like to make this for christmas eve and was wondering if i could do it the day before or should i do it the day of....

thanks in advance

[Pat]

You can make it the day before as it stores well. However, we were disappointed. Not that it tastes bad, but there are so many recipes that we like better. Sorry to give a bad review, but must tell it like we taste it.

[buddie]

oh bummer!! any ideas on how to make it better?

[Grace]

Buddie, I have to give this one a thumbs up! (Sorry Pat! http://www.cookinglight.com/bbs/smile.gif ). Anyhow, I made this and thought it was fantastic (so did my husband). He wants me to make one for his family and one for us for Christmas, which I will. I think it would be fine to make it a day ahead. This is definitely one of my favorites, and Pat is right, there are sooo many other good recipes, that the standard is now set pretty high for any new recipes. But this one has been added to our favorites....let us know your opinion if you do try it, and anyone else out there who's made this, let's hear from you too....Yea or Nay?!!

P.S. - There was another thread on this from a couple weeks ago...here it is:
http://www.cookinglight.com/bbs/Forum1/HTML/003064.html


[This message has been edited by Grace (edited 12-19-2000).]

[Norma]

I made it also, and we liked it alot. It is VERY pretty. I even used frozen thawed cranberries. I would make it again. I agree you can make it ahead.

[Linda in MO]

Has anyone made this in loaf pans? I was wondering if this would work? I can't really see why not.
Thanks!

[Kristilyn1]

I have made five of these so far.....and took one that I froze for a few days into work yesterday and the vultures gobbled it down. I liked it much better than traditional coffee cakes as I found the cranberry/hazelnut combo to be a nice change from the cinnamon/buttery taste of other coffee cakes. My one comment would be to maybe use SLIGHTLY less cranberries than called for if you don't want it quite so tart. I have been handing them out right and left as christmas gifts.

Kristi

[Kristilyn1]

I forgot to mention that I think this tastes better after being in the refrigerator for a day....vs. straight out of the oven.

Kristi

[Linda in MO]

Yet another question from me...I didn't want to buy a large tub of fat free sour cream, so I bought a small carton of non-fat plain yogurt. Do you think it will work in this? I would think yes, but I don't want to waste my time and ingredients if it won't be as good.
Thanks!

[Abby]

Another question about this one........

I'd like to make this tonight and freeze to have for breakfast on Monday morning. I guess I would just let it fully thaw then warm it in the oven? Any advice?

[Grace]

Linda, I actually made my first one with yogurt because I didn't have any sour cream, and I liked it even better! I made the second one with the sour cream, and it was still good, but I think the texture of the cake was better with the yogurt. Go for it! I plan to make it with yogurt from now on!

Grace

[Linda in MO]

Thanks Grace! I feel more confident trying it with yogurt now.

[Kristilyn1]

Regarding the freezing. I froze mine, took it out in the morning and brought into work and they ate it without reheating. I would be leery about reheating as that may dry it out. Everyone thought it was delicious at room temp.

Kristi

[SusanL]

Buddie- it may be too late, but if you are interested I have a killer Hazelnut Torte recipe that I am making today for tomorrow evening. It takes time to make but worth the effort. Please email me if you are interested. I tried to copy and paste the recipe but it looked very strange, I don't know why everything got mixed together. Happy Holiday!

[misstapioca]

very delicious cake! very nice with the hazelnuts which seemed to toast while it baked. Only problem i ran into was i think i overcooked it a bit because the bottom was a bit rubberey.

[phantomcg]

I made this to bring in to work yesterday morning. Everyone loved it! I did make some changes though. I used 1/2 cranberries and 1/2 raspberries and instead of buying hazelnuts I used some mixed nuts I had (macadamia, almonds and cashews). This will definatly be a repeater for me.

Cheryl

[Linda in MO]

I made this last week and we thought it was wonderful! I used fat free plain yogurt instead of sour cream and walnuts instead of hazelnuts. Also, I must admit that I didn't sift my cake flour. I just stirred it up before I measured it. My only complaint is that I dirtied a lot of dishes making this, but it's worth it. http://www.cookinglight.com/bbs/biggrin.gif I bet the raspberries are good in this.