“A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack.” - by MISSHEPESHU
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch springform pan
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 380 cal
- 19%
- Fat
- 15.3 g
- 24%
- Carbs
- 57.2 g
- 18%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Delicious cake! I will definitely make it again, but would add more cranberries next time...." See more"
STEPH577
"I made this cake to bring to work, and everyone loved it! I had no hazlenuts, so I used pecans, and I added more cranberries, but other than that , I wouldn't change a thing! I usually make a "Jewis..." See moreh" coffee cake in a bundt or angel-food cake pan, so this was a niace change, both the pan and the cake!"
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