ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry-Hazelnut Coffeecake

Yield 10 servings (serving size: 1 wedge)

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 (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

Nutrition Information

  • calories 293
  • caloriesfromfat 30 %
  • fat 9.8 g
  • satfat 4.7 g
  • monofat 3.9 g
  • polyfat 0.6 g
  • protein 4.9 g
  • carbohydrate 46.6 g
  • fiber 0.4 g
  • cholesterol 41 mg
  • iron 2 mg
  • sodium 265 mg
  • calcium 63 mg

How to Make It

  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.