Cranberry-Hazelnut Coffee Cake recipe

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Ingredients

1 ¾ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter
1 ½ cups dark brown sugar
4 eggs
2 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
¾ cup whole milk
¼ cup dried cranberries
¼ cup chopped toasted hazelnuts
⅓ cup dark brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon

Nutrition Info

380.4 calories
carbohydrate: 57.2 g
cholesterol: 94 mg
fat: 15.3 g
fiber: 0.9 g
protein: 4.8 g
saturatedFat: 8.2 g
servingSize: -
sodium: 283.3 mg
sugar: 39.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt, set aside.

  2. In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon, sprinkle over cake, and swirl through the batter.

  3. Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Recipe Yield

1 - 9 inch springform pan

Recipe Note

A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack.

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