Name: Cranberry-Hazelnut Coffee Cake recipe
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

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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

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.

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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