Cranberry-Hazelnut Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 1 |
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A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack. 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.
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