The ingredient list now reflects the servings specified
Directions
Note
As an alternative to the cinnamon topping, pour half of batter into pan, sprinkle in half of cinnamon sugar, then pour in rest of batter and top with remainder of cinnamon sugar. Swirl through batter with a knife.
Nutrition Facts
Per Serving:
380 calories; protein 4.8g; carbohydrates 57.2g; fat 15.3g; cholesterol 94mg; sodium 283.3mg.
Full Nutrition
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 "Jewish" 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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Very nice coffee cake. Wasn't able to have any warm, which I believe is the best way to enjoy coffee cake, but this one sustained me all week for breakfasts. Great for eating in the car, as there were very few crumbs.
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The cake description says...fine cake-like texture and swirls of cinnamon sugar. Although moist the cake itself was dense and dark in color from all of the brown sugar so you could not see any swirls. The best way to describe the flavor is sort of like a spice cake. I didn t deviate from the recipe at all (and I did use cake flour) but I think both the cranberries and the hazelnuts need to be doubled. I had a hard time finding hazelnuts and when I did they were very expensive. If you have the same situation IMO pecans would make a good substitution. I checked at 70 minutes and it already was a bit overdone. I d recommend you start checking at about 60-65 minutes acknowledging that oven temps can vary greatly. Don t need to sound negative it was good but the texture and the appearance just weren't what I was expecting.
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This was very good. I did change a few things just to cut back on the calories (used 1/2 cup fat-free milk and 1/4 cup fat-free half and half and didn't use of the topping it called for). I substituted fresh cranberries for the dried and used pecans instead of hazelnuts (leftover stuff from Christmas). I also only baked it for 45 min...this could have been due to my inconsistent oven though. Delicious!!!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 "Jewish" coffee cake in a bundt or angel-food cake pan, so this was a niace change, both the pan and the cake!
Very nice coffee cake. Wasn't able to have any warm, which I believe is the best way to enjoy coffee cake, but this one sustained me all week for breakfasts. Great for eating in the car, as there were very few crumbs.
The cake description says...fine cake-like texture and swirls of cinnamon sugar. Although moist the cake itself was dense and dark in color from all of the brown sugar so you could not see any swirls. The best way to describe the flavor is sort of like a spice cake. I didn t deviate from the recipe at all (and I did use cake flour) but I think both the cranberries and the hazelnuts need to be doubled. I had a hard time finding hazelnuts and when I did they were very expensive. If you have the same situation IMO pecans would make a good substitution. I checked at 70 minutes and it already was a bit overdone. I d recommend you start checking at about 60-65 minutes acknowledging that oven temps can vary greatly. Don t need to sound negative it was good but the texture and the appearance just weren't what I was expecting.
This was very good. I did change a few things just to cut back on the calories (used 1/2 cup fat-free milk and 1/4 cup fat-free half and half and didn't use of the topping it called for). I substituted fresh cranberries for the dried and used pecans instead of hazelnuts (leftover stuff from Christmas). I also only baked it for 45 min...this could have been due to my inconsistent oven though. Delicious!!!