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Cranberry-Hazelnut Coffee Cake
Cranberry-Hazelnut Coffee Cake
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Delicious coffee cake with cinnamon sugar swirls, perfect for brunch or a snack.
Ingredients:
  • 1.75 cups cake flour
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter
  • 1.5 cups dark brown sugar
  • 4 eggs
  • 2.5 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.75 cup whole milk
  • 0.25 cup dried cranberries
  • 0.25 cup chopped toasted hazelnuts
  • 0.33300000429153 cup dark brown sugar
  • 0.25 cup white sugar
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and flouring it. Combine flour, baking powder, baking soda, and salt in a sifter, then set aside.
  • Combine butter and 1 1/2 cups sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla and 1 teaspoon cinnamon. Alternate adding flour mixture and milk. Gently fold in cranberries and hazelnuts. Pour batter into pan. Mix 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon together; sprinkle over cake and swirl.
  • Place the cake in the preheated oven for 75-80 minutes until a toothpick inserted in the center comes out clean. Let it cool before serving.

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