For extra flavor, try adding a teaspoon of orange zest to the batter. To toast the hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly golden. Let cool slightly, then rub off the skins with a clean kitchen towel. If you don't have cake flour, you can make your own by using all-purpose flour and removing 2 tablespoons of flour for each cup, then adding back 2 tablespoons of cornstarch for each cup. Be careful not to overbake the cake, as it can become dry. Start checking for doneness around 70 minutes.
Cranberry-Hazelnut Coffee Cake
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 35 mins
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SERVING12 People
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VIEWS30
A delightful coffee cake boasting a tender, cake-like crumb, infused with warming cinnamon and studded with tart cranberries and crunchy hazelnuts. Perfect for a weekend brunch or a sweet treat any time of day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol94 mg
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Fiber1 g
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Protein5 g
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Saturated Fat8 g
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Sodium283 mg
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Sugar40 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. (5 minutes)
02
Step
3 mins
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside. (3 minutes)
03
Step
5 mins
In a large bowl, cream together the softened butter and 1 1/2 cups of dark brown sugar until light and fluffy, about 3-5 minutes using an electric mixer. (5 minutes)
04
Step
2 mins
Beat in the eggs one at a time, then stir in the vanilla extract and 1 teaspoon of ground cinnamon. (2 minutes)
05
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)
06
Step
2 mins
Gently fold in the dried cranberries and chopped toasted hazelnuts. (2 minutes)
07
Step
1 mins
Pour the batter into the prepared springform pan. (1 minute)
08
Step
3 mins
In a small bowl, combine the 1/3 cup dark brown sugar, granulated sugar, and 1 teaspoon of ground cinnamon for the topping. Sprinkle evenly over the cake batter. Use a knife or skewer to gently swirl the topping into the batter for a marbled effect. (3 minutes)
09
Step
1 hrs 20 mins
Bake in the preheated oven for 75-80 minutes, or until a wooden skewer inserted into the center comes out clean. (75-80 minutes)
10
Step
15 mins
Let the cake cool in the pan for 15 minutes before releasing the springform and transferring to a wire rack to cool completely. (15 minutes)
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RECIPE REVIEWS
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Furman Yost
Apr 28, 2025I found the cake a little dry, so next time I will add a little sour cream or yogurt to the batter.
Monserrat Ryan
Apr 1, 2025The swirl of cinnamon sugar on top is genius! It adds the perfect amount of sweetness and spice.
Brice Oreilly
Mar 20, 2025This recipe is fantastic! The cake is so moist and flavorful. The cranberries and hazelnuts are a perfect combination.
Berta Kub
Mar 17, 2025I made this for a brunch party and everyone raved about it. It's definitely a crowd-pleaser!