Recipe

Cranberry-hazelnut Coffeecake Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350°.
Step #2 To prepare streusel, lightly spoon 1/4 c flour into a dry measuring c; level with a knife.
Step #3 Combine 1/4 c flour & next 4 ingredients (1/4 c flour through 1 tbsp butter) in a bowl; toss well.
Step #4 Set aside.
Step #5 To prepare cake, lightly spoon 1 2/3 c flour into dry measuring c; level with a knife.
Step #6 Combine 1 2/3 c flour & next 4 ingredients (1 2/3 c flour through salt), stirring well with a whisk.
Step #7 Combine vanilla, egg, 1/4 c sour cream, & egg white in a small bowl; stir with a whisk.
Step #8 Place remaining sour cream & 5 tbsps butter In a large-ish bowl; beat with a mixer at medium speed until well-mixed (about 2 mins).
Step #9 Add flour mixture to butter mixture alternately with egg mixture, beginning & ending with flour mixture.
Step #10 Spread half of batter into a 9-inch springform pan coated with cooking spray.
Step #11 Sprinkle top cranberries over batter.
Step #12 Spread remaining batter over cranberries.
Step #13 Sprinkle top streusel mixture over batter.
Step #14 Bake at 350° for 45 mins or until a wooden pick inserted in center comes out clean.
Step #15 Cool on a wire rack.
Enjoy the Cranberry-Hazelnut Coffeecake recipe

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