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° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
I have been using this delicious recipe for several years. I recommend at the start, snip the fresh cranberries in half (rather than chopping them), sprinkle them with 2 Tblsp. sugar, and set aside until ready to put them in the center of the cake. This will make sweeter, more distinct cranberries throughout, rather than a tart, gloppy center. Also, 3/4 cup sugar in the cake is plenty for me.I've also made some high-altitude adjustments for my 9,000 ft elevation:Add 2 Tblsp. flour.Reduce sugar to 3/4 cupReduce baking powder to 3/4 tsp.Bake 375 for about 50 minutes.
This cake is amazing. I have had problems with it being cooked in the specified time. At first I thought it was because I used frozen cranberries and hadn't allowed them enough time to thaw, but I've also used fresh cranberries, and I had the same problem. Just test as you go. Last time I made this cake, I baked it for an additional 15 minutes, a long time in the baking world.
This is always a hit. It looks so pretty on a cake stand, and surprises people because it is less sweet, with great texture. I toast the hazelnuts before making the streusel. Also, I use a soup spoon to drizzle the top layer of batter over the cranberries, as the berries tend to stick to the batter, making it tough to spread smoothly.
After reading some of the other reviews, I used plain flour (minus 2T for each cup), cut the butter to 2T, added 1/2 c. applesauce to reduce the fat content. I didn't have sour cream, so used nonfat yogurt instead, and it turned out terrific! We're not big cranberry fans, but this is so good, we may change our opinion.
This is so good. I like less sweet desserts, and this is perfect since the cake itself isn't overly sweet, and any sweetness is contrasted nicely by the tart cranberries. The hazelnuts are a nice touch...my husband loves them in this, although he normally dislikes them (he even hates Nutella!). My husband's grandfather loved this cake too, and he wasn't much of a sweets-eater. It was the only thing he would eat for dessert on Thanksgiving. A keeper for sure.
Very good. I used regular flour but followed the substitution guide (2 T. less flour for every cup). Also, I used pecans on top as I could not for the life of me find hazelnuts. I made them into muffins as someone else suggested. They received lots of rave reviews.
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