Cranberry-Hazelnut Coffeecake

Streusel:

1/4 c sifted cake flour
1/4 c packed brown sugar
1/4 c chopped hazelnuts
1/2 tsp ground cinnamon
1 Tbsp butter, melted

Cake:

1 2/3 c 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 extract
1 (8 oz) carton sour cream, divided
1 egg
1 egg white
5 Tbsp butter, softened
2 c fresh cranberries, chopped

Streusel: Combine streusel ingredients; toss well; set aside.

Cake: Combine first 5 ingredients; whisk well. Combine vanilla, 1/4 c sour cream, egg and egg white in a small bowl; whisk well. Place remaining sour cream with butter in a large bowl and beat with a mixer on medium speed until well-blended. Add flour mixture to butter mixture alternately with egg mixture; being and end with flour.

Spread half of batter into a greased 9" springform pan. Sprinkle cranberries over batter. Spread remaining batter over berries. Sprinkle streusel on top.

Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

NOTES
From Cooking Light.
Untried.