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Cranberry-Hazelnut Coffee Cake

Rated as 4.22 out of 5 Stars
0

"A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack."
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Ingredients

1 h 35 m servings 380
Original recipe yields 12 servings (1 - 9 inch springform pan)

Directions

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  1. 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. 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. 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.

Footnotes

  • 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; 15.3 57.2 4.8 94 283 Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious cake! I will definitely make it again, but would add more cranberries next time.

Most helpful critical review

Meh. Came out "fine", but the components underwhelmed me. There are too many other recipes to make this twice.

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Delicious cake! I will definitely make it again, but would add more cranberries next time.

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 ...

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 the...

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 s...

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 subs...

Made it according to recipes. It came out a little too dry. Next time will keep it in the oven for shorter time.

Meh. Came out "fine", but the components underwhelmed me. There are too many other recipes to make this twice.