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1
Preheat oven to 350u00b0.
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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.
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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.
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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 350u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
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5
Nutritional Information
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6
Calories:
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7
293 (30% from fat)
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8
Fat:
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9
9.8g (sat 4.7g,mono 3.9g,poly 0.6g)
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10
Protein:
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11
4.9g
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12
Carbohydrate:
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13
46.6g
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14
Fiber:
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15
0.4g
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16
Cholesterol:
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17
41mg
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18
Iron:
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19
2mg
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20
Sodium:
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21
265mg
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22
Calcium:
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23
63mg
