Cranberry Sour Cream Kuchen |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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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. 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 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 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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