Cranberry-Hazelnut Coffeecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
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 |
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 ingredients |
cooking spray |
2 cups fresh cranberries, chopped |
Directions:
1. Preheat oven to 350°.
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° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
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