Cranberry-Hazelnut Coffeecake

  • Yield: 10 servings (serving size: 1 wedge)


  • none 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
  • none 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 none (8-ounce) carton fat-free sour cream, divided
  • 1 none large egg
  • 1 none large egg white
  • 5 tablespoons butter or stick margarine, softened
  • none Remaining ingredients:
  • none Cooking spray
  • 2 cups fresh cranberries, chopped


Preheat oven to 350°.

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.

Nutritional Information

Amount per serving
  • Calories: 293none
  • Calories from fat: 30%
  • Fat: 9.8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.9g
  • Carbohydrate: 46.6g
  • Fiber: 0.4g
  • Cholesterol: 41mg
  • Iron: 2mg
  • Sodium: 265mg
  • Calcium: 63mg

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Cranberry-Hazelnut Coffeecake Recipe