Preheat oven to 180 degrees C. Butter and flour a 23cm springform pan. Sift together the flour, baking powder, bicarb 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 centre of the cake comes out clean. Allow to cool.
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.