Published Jun 19th
Prep 20m Cook 1h 15m Additional - Ready In 1h 35m
Servings 1 - 9 inch springform pan Calories 380.4

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

Recipe Ingredients

  • 1 ¾ cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter
  • 1 ½ cups dark brown sugar
  • 4 eggs
  • 2 ½ teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¾ cup whole milk
  • ¼ cup dried cranberries
  • ¼ cup chopped toasted hazelnuts
  • ⅓ cup dark brown sugar
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 380.4
  • Carbohydrate 57.2 g
  • Cholesterol 94 mg
  • Fat 15.3 g
  • Fiber 0.9 g
  • Protein 4.8 g
  • Saturated Fat 8.2 g
  • Sodium 283.3 mg
  • Sugar 39.5 g

Chef's Notes

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.


  1. Made it according to recipes. It came out a little too dry. Next time will keep it in the oven for shorter time.
  2. Meh. Came out "fine" but the components underwhelmed me. There are too many other recipes to make this twice.
  3. 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 - Read more ...
  4. 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). - Read more ...
  5. 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.
  6. 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, - Read more ...
  7. Delicious cake! I will definitely make it again, but would add more cranberries next time.

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