Cleaning out the Pantry Yields a Coffeecake!

It's a long weekend for our daughter who is a school counselor as there is no school on Monday. So she and her family are coming for a visit. I am in the process of trying to look through my pantry and use what I have rather than spending on new! I came across this recipe from a Cooking Light issue from 2000. I have posted the photo from the recipe because it was so enticing. I have one package of cranberries in the freezer to use up and I found one package of hazelnuts hiding among the baking supplies. The only thing I have to buy is sour cream!

When this time of the year comes around, I get in the mood to start CLEANING OUT! After the holidays, we tend to want to purge ourselves of "stuff" and turn our thoughts to spring cleaning. I like to start with the pantry because that is where I have my "extras" that I bought during the holidays. I hate to throw anything away, so I have been finding little ways to change up the leftovers with pantry finds!

How many others out there are doing the same thing? Have you found a surprise find that you forgot about and decided to use? As for me, I can't wait to take a taste of this coffeecake this weekend.

Cranberry-Hazelnut Coffeecake
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
Preparation
Preheat oven to 350°.
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.
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.
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 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.