Cranberry-Hazelnut Coffeecake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 0.3 cup cake flour sifted
• 1.7 cups cake flour sifted
• 2 cups cranberries fresh chopped
• 8 ounce carton cream fat-free sour divided
• 1 large eggs 
• 1 large egg white 
• 1 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.3 cup hazelnuts chopped
• 0.3 teaspoon salt 
• 1 tablespoon stick margarine melted
• 5 tablespoons stick margarine softened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• springform pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.
3. Combine 1/4 cup flour and next 4 ingredients (1/4 cup flour through 1 tablespoon butter) in a bowl; toss well. Set aside.
4. To prepare cake, lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife.
5. Combine 1 2/3 cups flour and next 4 ingredients (1 2/3 cups flour through salt), stirring well with a whisk.
6. Combine vanilla, 1/4 cup sour cream, egg, and egg white in a small bowl; stir with a whisk.
7. 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).
8. Add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture.
9. Spread half of batter into a 9-inch springform pan coated with cooking spray.
10. Sprinkle cranberries over batter.
11. Spread remaining batter over cranberries.
12. Sprinkle streusel mixture over batter.
13. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.