Cranberry Kuchen
Yield
12 servingsPrep
30 minCook
55 minReady
85 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 1 ¼ | cups |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
sour cream
|
|
| 2 | cups |
cranberries
chopped |
|
| Topping | |||
| ¼ | cup |
brown sugar
lightly packed |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
almonds
chopped |
|
| 1 | tablespoon |
margarine
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 296 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
sour cream
|
|
| 473 | ml |
cranberries
chopped |
|
| Topping | |||
| 59 | ml |
brown sugar
lightly packed |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
almonds
chopped |
|
| 15 | ml |
margarine
|
|
| 2.5 | ml |
cinnamon
|
|
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.
