Cranberry-Hazelnut Coffee Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. (5 minutes)

Recipe View 3 mins In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside. (3 minutes)

Recipe View 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)

Recipe View 2 mins Beat in the eggs one at a time, then stir in the vanilla extract and 1 teaspoon of ground cinnamon. (2 minutes)

Recipe View 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)

Recipe View 2 mins Gently fold in the dried cranberries and chopped toasted hazelnuts. (2 minutes)

Recipe View 1 mins Pour the batter into the prepared springform pan. (1 minute)

Recipe View 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)

Recipe View 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)

Recipe View 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)