Name: Cranberry-Hazelnut Coffee Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cake flour - 1 ¾ cups; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Unsalted butter - ¾ cup; Dark brown sugar - 1 ½ cups; Eggs - 4; Vanilla extract - 2 ½ teaspoons; Ground cinnamon - 1 teaspoon; Whole milk - ¾ cup; Dried cranberries - ¼ cup; Chopped toasted hazelnuts - ¼ cup; Dark brown sugar - ⅓ cup; White sugar - ¼ cup; Ground cinnamon - 1 teaspoon

Ingredients for - Cranberry-Hazelnut Coffee Cake

1. Cake flour 1 ¾ cups

2. Baking powder 1 teaspoon

3. Baking soda 1 teaspoon

4. Salt ½ teaspoon

5. Unsalted butter ¾ cup

6. Dark brown sugar 1 ½ cups

7. Eggs 4

8. Vanilla extract 2 ½ teaspoons

9. Ground cinnamon 1 teaspoon

10. Whole milk ¾ cup

11. Dried cranberries ¼ cup

12. Chopped toasted hazelnuts ¼ cup

13. Dark brown sugar ⅓ cup

14. White sugar ¼ cup

15. Ground cinnamon 1 teaspoon

How to cook deliciously - Cranberry-Hazelnut Coffee Cake

1 . Stage

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 . Stage

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 . Stage

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.