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.

Cranberry-Hazelnut Coffee Cake

Ingredients

  • 1 3/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter
  • 1 1/2 cups dark brown sugar
  • 4 eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 cup whole milk
  • 1/4 cup dried cranberries
  • 1/4 cup chopped toasted hazelnuts
  •  
  • 1/3 cup dark brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon

Instructions

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.

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