Cranberry-Hazelnut Coffee Cake
Description
A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack.
Ingredients
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1 3/4 cups cake flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup unsalted butter
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1 1/2 cups dark brown sugar
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4 eggs
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2 1/2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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3/4 cup whole milk
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1/4 cup dried cranberries
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1/4 cup chopped toasted hazelnuts
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1/3 cup dark brown sugar
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1/4 cup white sugar
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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.