Delicious Cranberry Hazelnut Coffee Cake

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A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack. Wasn’t able to have any warm which I believe is the best way to enjoy coffee cake but this one sustained me all week for breakfasts. Great for eating in the car as there were very few crumbs.

 

 

 

Delicious Cranberry Hazelnut Coffee Cake

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

 

Directions:

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.

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.

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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