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    Cranberry-Hazelnut Coffeecake

    This is wonderful! And it's surprisingly not too tart. No one will ever guess that it's low-fat.

    List of Ingredients

    Streusel:
    1/4 cup sifted cake flour
    1/4 cup packed brown sugar
    1/4 cup chopped hazelnuts (or walnuts)
    1/2 teaspoon ground cinnamon
    1 tablespoon butter or stick margarine -- melted

    Cake:
    1 2/3 cups sifted cake flour
    1 cup granulated sugar
    1 1/2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    1 carton fat-free sour cream (or fat-free plain yogurt) -- (8-ounce) DIVIDED
    1 large egg
    1 large egg white
    5 tablespoons butter or stick margarine -- softened
    2 cups fresh or frozen cranberries (no need to thaw) -- chopped in the food processor

    Recipe

    Preheat oven to 350 degrees.

    To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and next 4 ingredients (1/4 cup flour through 1 tablespoon butter) in a bowl; toss well. Set aside.

    To prepare cake, lightly spoon 1-2/3 cups flour into dry measuring cups; level with a knife. Combine 1-2/3 cups flour and next 4 ingredients (1-2/3 cups flour through salt), stirring well with a whisk.

    Combine vanilla, 1/4 cup sour cream, egg, and egg white in a small bowl; stir with a whisk.

    Place remaining sour cream and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes).

    Add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture.

    Spread half of batter into a 9-inch springform pan coated with cooking spray. Sprinkle cranberries over batter. Spread remaining batter over cranberries. Sprinkle streusel mixture over batter.

    Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Yield: 10 servings (serving size: 1 wedge).

    NUTRITIONAL INFORMATION:
    CALORIES 293 (30% from fat); FAT 9.8g (sat 4.7g, mono 3.9g, poly 0.6g); PROTEIN 4.9g; CARB 46.6g; FIBER 0.4g; CHOL 41mg; IRON 2mg; SODIUM 265mg; CALC
    63mg

    Recipe By :Cooking Light YEAR: December 2000 PAGE: 184

    NOTES : I used walnuts, plain fat free yogurt, and frozen cranberries. And I didn't sift the cake flour. I just stirred it up before scooping it lightly into my measuring cup.

 

 

 


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