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Cranberry-Hazelnut Coffeecake




Source of Recipe


Cooking Light-12/00






List of Ingredients



• 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 large egg
  
• 1 large egg white
  
• 5 tablespoons butter or stick margarine, softened
  
• Remaining Indredients:
  
• Cooking spray
  
• 2 cups fresh cranberries, chopped
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
5. Yield: 10 servings