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Cranberry-Hazelnut Coffeecake

Source of Recipe

Unkown
Yield: 10 servings

Streusel:
1/4 cup sifted cake flour
1/4 cup packed brown sugar
1/4 cup chopped hazelnuts
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 (8-ounce) carton fat-free sour cream, divided
1 large egg
1 large egg white
5 tablespoons butter or stick margarine, softened

Remaining Indredients:
Cooking spray
2 cups fresh cranberries, chopped

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.

1 wedge equals: CALORIES 293; FAT 9.8g; PROTEIN 4.9g; CARB 46.6g; FIBER 0.4g; CHOL 41mg; IRON 2mg; SODIUM 265mg; CALC 63mg