Cranberry-Hazelnut Coffee Cake

Cranberry-Hazelnut Coffee Cake

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"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 h 35 m servings 380 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


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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...

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