Comments on: Cranberry Oatmeal Coffee Cake

By: Janine

Janine — Thu, 24 Nov 2011 18:24:50 +0000

any chance I could make it with oil instead of butter : / what about cooking temp. for silicon baking thingy? I got one for christmas…only one I own really…

By: jwsharrard

jwsharrard — Wed, 04 Jun 2008 12:25:45 +0000

I’m not absolutely certain, but I think it has something to do with them being intended to eat with coffee (such as a British ‘tea cake’ not having tea in it).

By: Selif

Selif — Tue, 03 Jun 2008 21:54:55 +0000

While I have to say that this looks great, I can’t help wondering why “Coffee Cake” doesn’t have Coffee in it… weird.

By: jwsharrard

jwsharrard — Thu, 17 Apr 2008 17:03:13 +0000

I suppose I like a lot of streusel—it tastes good and adds some whole grain, even along with the butter and sugar.

Also, I was using a cast iron pan when I made this for myself—I probably underestimated the difference that the cast iron makes as compared to a glass or steel pan. I’ll try to make it this weekend in a different pan and see how the timing works out and then update the recipe.

By: mom

mom — Thu, 17 Apr 2008 14:21:18 +0000

I’ve made this coffeecake twice and it is delicious. The first time I baked it, it took over an hour in the 9-inch square pan. My suggestion is to bake it in a 9 x 13 inch pan. In my new oven that seems pretty accurate, it took almost 45 minutes for this size pan. Also, a half recipe of the streusel topping was just right for the topping of the 9 x 13 cake.