Cranberry-Hazelnut Coffeecake

• 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 ingredients:
• Cooking spray
• 2 cups fresh cranberries, chopped

1. Preheat oven to 350u0b0.
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 350u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

streusel, cake flour, brown sugar, hazelnuts, ground cinnamon, butter, cake flour, sugar, baking powder, baking soda, salt, vanilla, sour cream, egg, egg white, butter, remaining ingredients, cooking spray, fresh cranberries

Taken from www.myrecipes.com/recipe/cranberry-hazelnut-coffeecake (may not work)