Cranberry Kuchen
Submitted by sdiebolt
Sour cream cranberry kuchen with a crunchy brown sugar almond topping baked in a springform pan. Tart cranberries meet tender, buttery cake in this German-inspired holiday treat.
YIELD
12 servingsPREP
30 minCOOK
55 minREADY
85 minKuchen is the German word for cake, and this one earns every letter.
A thick, sour cream batter gets layered with sugared chopped cranberries, then crowned with a crumbly brown sugar, almond, and cinnamon streusel. Baked in a springform pan, it rises into something that’s part coffee cake, part fruit torte, and entirely irresistible.
The cranberries burst with tartness against the rich, vanilla-scented crumb. Serve it warm for brunch or let it cool for an afternoon slice with strong coffee.
Kitchen Tips
- Use fresh cranberries, not frozen, for cleaner cuts and less moisture in the batter.
- Toss the chopped cranberries with the sugar and let them sit while you make the batter so they soften slightly.
- A springform pan is essential here since the cake is too delicate to flip out of a standard pan.
- Swap almonds for walnuts or pecans if that’s what you have on hand.
Ingredients
Directions
Cream thoroughly margarine, 1 cup sugar and vanilla in large bowl with electric mixer.
Add eggs, one at a time, beating until light and fluffy.
Combine flour, baking powder, baking soda and salt.
Add flour mixture and sour cream alternately to creamed mixutre, ending with flour.
(Batter will be fairly thick).
Combine cranberries with remaining ¼ cup sugar.
Spread half the batter in greased 10 " springform pan, sprinkle with cranberries; top with remaining batter.
Combine topping ingredients; sprinkle over batter.
Bake at 350℉ (180℃) for 50 to 55 min. Serve warm or cool.
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