Recipe by MISSHEPESHU
"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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1 3/4 cups
1 1/2 cups
dark brown sugar
2 1/2 teaspoons
chopped toasted hazelnuts
dark brown sugar
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 "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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry-Hazelnut Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 138
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