Cranberry Sour Cream Kuchen

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 340 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup butter
• ½ teaspoon baking soda
• 3 eggs
• ½ teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• ¼ cup white sugar
• 2 teaspoons baking powder
• 1 tablespoon butter
• ¼ cup brown sugar
• 2 tablespoons chopped almonds
• 1 ¼ cups sour cream
• 2 cups chopped fresh cranberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.

Step 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.

Step 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.

Step 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.