Cranberry Hazelnut Coffeecake
Suzanne Dubose
ingredients
Streusel- 1/4 c. sifted cake flour
- 1/4 c. packed brown sugar
- 1/2 tsp. ground cinnamon
- 1 Tbsp. butter, melted
- 1 2/3c. sifted cake flour
- 1 c. granulated sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. vanilla
- 8 oz sour cream, divided
- 1 large egg
- 1 large egg white
- 5 Tbsp butter, softened
- 2 c. fresh cranberries, chopped
directions
- 1
Preheat oven to 350°.
- 2
To prepare streusel, combine ingredients in a bowl; toss well and set aside.
- 3
To prepare cake, combine flour through salt, stirring well with a whisk. Combine vanilla, 1/4c. sour cream, egg and egg white in a small bowl; stir with a whisk.
- 4
Place remaining sour cream and 5 Tbsp. butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 min). Add flour mixture to butter mixture alternately with egg mixture; beginning and ending with flour mixture.
- 5
Spread half of batter into 9-in springform pan coated with cooking spray. Sprinkle cranberries over batter. Spread remaining batter over cranberries. Sprinkle streusel mixture over batter.
- 6
Bake at 350° for 45 minutes or until wooden pick inserted incenter comes out clean. Cool on a wire rack.
Source: Suzanne Dubose
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews