Cranberry-Hazelnut Coffeecake

Preheat oven to 350u00b0.

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 350u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Nutritional Information

Calories:

293 (30% from fat)

Fat:

9.8g (sat 4.7g,mono 3.9g,poly 0.6g)

Protein:

4.9g

Carbohydrate:

46.6g

Fiber:

0.4g

Cholesterol:

41mg

Iron:

2mg

Sodium:

265mg

Calcium:

63mg