Cranberry-Hazelnut Coffee Cake recipe

1 servings

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

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.

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.

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.