Ingredients
12
12 servings
- •1.75 cups cake flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •0.75 cup unsalted butter
- •1.5 cups dark brown sugar
- •4 eggs
- •2.5 teaspoons vanilla extract
- •1 teaspoon ground cinnamon
- •0.75 cup whole milk
- •0.25 cup dried cranberries
- •0.25 cup chopped toasted hazelnuts
- •0.33300000429153 cup dark brown sugar
- •0.25 cup white sugar
- •1 teaspoon ground cinnamon
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 380
- Carbohydrate: 57g
- Fat: 15g
- Fiber: 1g
- Protein: 5g
- Sugar: 40g
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