Cranberry-Hazelnut Coffeecake Recipe

Name: Cranberry-Hazelnut Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

732

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Streusel:, 1/4 cup sifted cake flour, 1/4 cup packed brown sugar, 1/4 cup chopped hazelnuts, and more.

Yes, Cranberry-Hazelnut Coffeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Hazelnut Coffeecake

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