Cranberry-Hazelnut Coffee Cake

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Streusel:

1/4 cup shifted cake flour

1/4 cup packed brown sugar

1/4 cup chopped hazelnuts (or whatever you happen to have)

1/2 tsp. ground cinnamon

1 tablespoon butter or stick margarine, melted

Cake:

1 2/3 cups sifted cake flour

1 cup granulated sugar

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. vanilla extract

1 8oz. 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 350 degrees

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, sir 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 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool on a wire rack.

Enjoy!!