Cranberry-Hazelnut Coffeecake

Cranberry-Hazelnut Coffeecake (Adapted from CL)

For the streusel

1/4 cup sifted cake flour
1/4 cup packed brown sugar
1/4 cup chopped hazelnuts
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

For the cake

1 2/3 cups sifted cake flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sour cream, divided
1 large egg
1 large egg white
5 tablespoons unsalted butter, softened

For the cranberry layer

2 cups fresh or frozen cranberries, chopped

Preheat oven to 350

To make the streusel

In a small bowl, stir flour, brown sugar, hazelnuts, cinnamon, salt and butter until well combined.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a small bowl, whisk together 1/4 cup sour cream, egg and egg white in a small bowl

In a large bowl, all the remaining sour cream and 5 tablespoons butter - beat with a mixer at until well-blended. Add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture.

Scoop about half of the batter into a 9" springform pan lightly coated with nonstick spray - use an off-set spatula to spread the mixture to an even layer. Scatter the top with the chopped cranberries. Dollop remaining batter over cranberries and gently spread to cover. Sprinkle streusel mixture over batter.

Bake until a toothpick placed in center comes out mostly clean with a few moist crumbs attached. Remove and place on a wire rack to cool completely before serving.

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