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Cranberry Sour Cream Kuchen

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
AUNT MAMIE

AUNT MAMIE

This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
  2. Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
  3. Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
  4. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.
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Reviews

Cwilson
0

Cwilson

12/20/2013

Delicious! I made it for a Christmas party last Tuesday and will make it again for tomorrow. I had to bake it a little extra...60 minutes. I think I will put a little more than 1/2 the batter on the bottom of the pan this time; the cranberry layer sank a little too much, in my opinion.

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