Cranberry Sour Cream Kuchen
Description
A layer of sweetened cranberries brightens up the taste of this cranberry sour cream cake that's great with breakfast and a hot cup of coffee.
Ingredients
•
1/2 cup butter
•
1 cup white sugar
•
1 teaspoon vanilla extract
•
3 eggs
•
2 cups all-purpose flour
•
2 teaspoons baking powder
•
1/2 teaspoon baking soda
•
1/2 teaspoon salt
•
1 1/4 cups sour cream
•
2 cups chopped fresh cranberries
•
1/4 cup white sugar
•
1/4 cup brown sugar
•
2 tablespoons all-purpose flour
•
2 tablespoons chopped almonds
•
1 tablespoon butter
•
1/2 teaspoon ground cinnamon
Directions
1
Preheat the 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 cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until topping looks like crumbs. Sprinkle topping evenly over cake.
4
Bake in the preheated oven until cake is lightly browned and a toothpick inserted into center comes out clean or with moist crumbs, 50 to 55 minutes.