Cranberry Hazelnut Coffee Cake: A Festive Fall Treat
Nothing screams fall quite like the combination of cranberries, hazelnuts, and a warm, comforting coffee cake. This Cranberry Hazelnut Coffee Cake is the perfect addition to your holiday brunch, a cozy afternoon tea, or even a festive dessert. It’s moist, flavorful, and boasts a delightful texture thanks to the crunchy hazelnuts and tart cranberries. Plus, the buttery crumble topping adds the perfect finishing touch. Get ready to impress your friends and family with this easy-to-make and utterly delicious cake!
## Why You’ll Love This Cranberry Hazelnut Coffee Cake
* **Festive Flavors:** The combination of tart cranberries, nutty hazelnuts, and warm spices evokes the spirit of the holiday season.
* **Moist and Tender Crumb:** Sour cream in the batter ensures a wonderfully moist and tender cake.
* **Crunchy Crumble Topping:** The buttery crumble topping adds a delightful textural contrast to the soft cake.
* **Easy to Make:** This recipe is surprisingly simple and doesn’t require any complicated techniques.
* **Perfect for Any Occasion:** Whether it’s a holiday brunch, a cozy afternoon treat, or a festive dessert, this cake is sure to be a crowd-pleaser.
* **Make-Ahead Option:** You can prepare the crumble topping and cranberry filling in advance, saving you time on the day you want to bake the cake.
## Ingredients You’ll Need
Before you start baking, gather all the necessary ingredients. Here’s what you’ll need for the cake, filling, and crumble topping:
**For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* 1/2 cup milk
**For the Cranberry Filling:**
* 12 ounces fresh or frozen cranberries
* 1/2 cup granulated sugar
* 1/4 cup water
* 1 teaspoon orange zest
* 1/4 teaspoon ground cinnamon
**For the Hazelnut Crumble Topping:**
* 1/2 cup all-purpose flour
* 1/4 cup packed light brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 cup cold unsalted butter, cut into small cubes
* 1/2 cup chopped hazelnuts, toasted
**Ingredient Notes & Substitutions:**
* **Flour:** All-purpose flour works best for this recipe. You can use cake flour for an even more tender crumb, but it might require slightly less liquid. Don’t use self-rising flour.
* **Butter:** Use unsalted butter for both the cake and the crumble topping. This allows you to control the amount of salt in the recipe.
* **Sugar:** Granulated sugar is used for the cake and cranberry filling, while light brown sugar adds a caramel-like flavor to the crumble topping.
* **Eggs:** Use large eggs for best results. They provide structure and richness to the cake.
* **Vanilla Extract:** Pure vanilla extract enhances the flavor of the cake. You can substitute with vanilla bean paste for a more intense vanilla flavor.
* **Sour Cream:** Sour cream adds moisture and tanginess to the cake. You can substitute with plain Greek yogurt for a similar effect, but the texture might be slightly different.
* **Milk:** Whole milk is recommended for its richness, but you can use 2% milk or even almond milk as a substitute.
* **Cranberries:** Fresh or frozen cranberries can be used interchangeably. If using frozen cranberries, do not thaw them before using.
* **Orange Zest:** Orange zest adds a bright citrusy note to the cranberry filling. You can substitute with lemon zest if desired.
* **Hazelnuts:** Toasting the hazelnuts enhances their flavor and adds a delightful crunch. You can substitute with other nuts like pecans or walnuts.
## Equipment You’ll Need
* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Saucepan
* Zester or grater
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect Cranberry Hazelnut Coffee Cake:
**Step 1: Prepare the Cranberry Filling**
1. In a medium saucepan, combine the cranberries, sugar, water, orange zest, and cinnamon.
2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 10-15 minutes, or until the cranberries have burst and the mixture has thickened slightly.
3. Remove from heat and let cool completely.
**Step 2: Make the Hazelnut Crumble Topping**
1. In a medium bowl, combine the flour, brown sugar, and cinnamon.
2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Stir in the chopped toasted hazelnuts.
4. Set aside.
**Step 3: Prepare the Cake Batter**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a small bowl, whisk together the sour cream and milk.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix.
**Step 4: Assemble the Cake**
1. Pour half of the cake batter into the prepared baking pan and spread evenly.
2. Spoon the cooled cranberry filling over the batter.
3. Dollop the remaining cake batter over the cranberry filling and spread as evenly as possible. It’s okay if the filling peeks through in some spots.
4. Sprinkle the hazelnut crumble topping evenly over the cake.
**Step 5: Bake the Cake**
1. Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
2. Let the cake cool in the pan for at least 15 minutes before slicing and serving.
## Tips for Baking the Perfect Cranberry Hazelnut Coffee Cake
* **Don’t Overmix the Batter:** Overmixing the batter can result in a tough cake. Mix until just combined.
* **Use Room Temperature Ingredients:** Room temperature butter and eggs will cream together more easily, resulting in a smoother batter.
* **Toast the Hazelnuts:** Toasting the hazelnuts enhances their flavor and adds a delightful crunch to the crumble topping. To toast hazelnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly, then rub them between a clean kitchen towel to remove the skins.
* **Cool the Cranberry Filling:** Make sure the cranberry filling is completely cooled before adding it to the cake. This will prevent the filling from melting into the batter.
* **Check for Doneness:** Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again.
* **Let the Cake Cool Completely:** Let the cake cool in the pan for at least 15 minutes before slicing and serving. This will allow the cake to set and prevent it from crumbling.
* **Adjust Sweetness to Taste:** If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or cranberry filling. You can always add a dusting of powdered sugar on top after baking for added sweetness.
* **Even Batter Distribution:** Getting that second layer of batter spread over the cranberries can be tricky. Try dropping spoonfuls of batter over the cranberries then gently spreading it out. It doesn’t have to be perfect!
## Variations and Additions
* **Add Spices:** Experiment with different spices in the cake batter or cranberry filling. Try adding a pinch of nutmeg, cloves, or ginger for a warm and cozy flavor.
* **Use Different Nuts:** Substitute the hazelnuts with other nuts like pecans, walnuts, or almonds.
* **Add Citrus:** Add more citrus flavor by using orange or lemon zest in the cake batter or crumble topping.
* **Make it Gluten-Free:** Substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that contains xanthan gum for best results.
* **Add a Glaze:** Drizzle a simple glaze over the cooled cake for added sweetness and flavor. To make a glaze, whisk together powdered sugar and milk or lemon juice until smooth.
* **Add Chocolate Chips:** Fold chocolate chips into the cake batter for a decadent twist.
* **Use Different Berries:** Substitute some or all of the cranberries with other berries like blueberries, raspberries, or blackberries.
## Serving Suggestions
This Cranberry Hazelnut Coffee Cake is delicious served warm or at room temperature. Here are some serving suggestions:
* **Serve with a scoop of vanilla ice cream or whipped cream.**
* **Pair with a cup of coffee or tea.**
* **Dust with powdered sugar for a pretty presentation.**
* **Serve as part of a holiday brunch or dessert buffet.**
## Storage Instructions
* **Store at Room Temperature:** Cover the cooled cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days.
* **Store in the Refrigerator:** For longer storage, store the cake in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freeze:** You can freeze the baked cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
## Make-Ahead Tips
* **Crumble Topping:** The crumble topping can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
* **Cranberry Filling:** The cranberry filling can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
* **Cake Batter:** While not recommended to make *too* far in advance, you can make the batter a few hours ahead and keep it covered in the fridge. Let it sit at room temperature for 15 minutes before baking.
## Cranberry Hazelnut Coffee Cake Recipe
Now that you’ve gathered all the ingredients and equipment, and read through the tips and tricks, it’s time to get baking! Here’s the full recipe:
**Yields:** 12-16 servings
**Prep time:** 30 minutes
**Cook time:** 35-40 minutes
**Ingredients:**
**For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* 1/2 cup milk
**For the Cranberry Filling:**
* 12 ounces fresh or frozen cranberries
* 1/2 cup granulated sugar
* 1/4 cup water
* 1 teaspoon orange zest
* 1/4 teaspoon ground cinnamon
**For the Hazelnut Crumble Topping:**
* 1/2 cup all-purpose flour
* 1/4 cup packed light brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 cup cold unsalted butter, cut into small cubes
* 1/2 cup chopped hazelnuts, toasted
**Instructions:**
1. **Prepare the Cranberry Filling:** In a medium saucepan, combine the cranberries, sugar, water, orange zest, and cinnamon. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the mixture has thickened slightly. Remove from heat and let cool completely.
2. **Make the Hazelnut Crumble Topping:** In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped toasted hazelnuts. Set aside.
3. **Prepare the Cake Batter:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a small bowl, whisk together the sour cream and milk. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix.
4. **Assemble the Cake:** Pour half of the cake batter into the prepared baking pan and spread evenly. Spoon the cooled cranberry filling over the batter. Dollop the remaining cake batter over the cranberry filling and spread as evenly as possible. Sprinkle the hazelnut crumble topping evenly over the cake.
5. **Bake the Cake:** Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for at least 15 minutes before slicing and serving.
## Nutrition Information (Approximate per serving)
* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 75-100mg
* Sodium: 200-250mg
* Carbohydrates: 40-45g
* Sugar: 25-30g
* Protein: 4-5g
*Please note that the nutrition information is an estimate and may vary depending on the specific ingredients used and portion sizes.*
## Conclusion
This Cranberry Hazelnut Coffee Cake is a delightful and festive treat that’s perfect for any occasion. With its moist and tender crumb, tart cranberry filling, and crunchy hazelnut crumble topping, it’s sure to become a new favorite. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of this delicious cake!