Cranberry-Hazelnut Coffee Cake

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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.

 

 

Servings: 12

 

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

 

 

Directions:

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.

 

 

Note:

As an alternative to the cinnamon topping, pour half of batter into pan,

sprinkle in half of cinnamon sugar, then pour in rest of batter and top with

remainder of cinnamon sugar. Swirl through batter with a knife.

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!