Cinnamon Swirl Coffee Cake

    1 hour 35 minutes

    It's very easy to make a coffee cake with fancy swirls of cinnamon sugar through it. Perfect for visiting guests or just as a snack.

    8 people made this

    Serves: 12 

    • 1 3/4 cups cake flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 3/4 cup unsalted butter
    • 1 1/2 cups (250g) dark brown sugar
    • 4 eggs
    • 2 1/2 teaspoons vanilla essence
    • 1 teaspoon ground cinnamon
    • 3/4 cup (185ml) whole milk
    • 1/4 cup dried cranberries
    • 1/4 cup chopped toasted hazelnuts
    • 1/3 cup dark brown sugar
    • 1/4 cup white sugar
    • 1 teaspoon ground cinnamon

    Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

    1. 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.
    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.
    3. 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.
    4. 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.

    Alternative Method:

    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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    Reviews in English (7)


    Delicious cake! I will definitely make it again, but would add more cranberries next time.  -  25 Mar 2003  (Review from Allrecipes USA and Canada)


    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!  -  22 Mar 2005  (Review from Allrecipes USA and Canada)


    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.  -  31 Dec 2005  (Review from Allrecipes USA and Canada)