Cranberry-Hazelnut Coffee Cake Recipe

Name: Cranberry-Hazelnut Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1115

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 cups cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Cranberry-Hazelnut Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Hazelnut Coffee Cake

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