CRANBERRY SOUR CREAM KUCHEN

Cranberry Sour Cream Kuchen image

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.

Provided by AUNT MAMIE

Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 339.9 calories, Carbohydrate 46.1 g, Cholesterol 79.9 mg, Fat 15.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 324.2 mg, Sugar 26.3 g