Cranberry-Hazelnut Coffee Cake

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

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 380 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.