Cranberry Sour Cream Kuchen

Name: Cranberry Sour Cream Kuchen
Total time: 70
Yield: 12
Ingredients: 0.5 cup butter; 1 cup white sugar; 1 teaspoon vanilla extract; 3 eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1.25 cups sour cream; 2 cups chopped fresh cranberries; 0.25 cup white sugar; 0.25 cup brown sugar; 2 tablespoons all-purpose flour; 2 tablespoons chopped almonds; 1 tablespoon butter; 0.5 teaspoon ground cinnamon

Recipe by AUNT MAMIE from allrecipes.com

Breakfast,Dessert 1 Hr. 10 Mins.

Ingredients

12 servings

•

0.5 cup butter
•

1 cup white sugar
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1 teaspoon vanilla extract
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3 eggs
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2 cups all-purpose flour
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2 teaspoons baking powder
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0.5 teaspoon baking soda
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0.5 teaspoon salt

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1.25 cups sour cream
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2 cups chopped fresh cranberries
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0.25 cup white sugar
•

0.25 cup brown sugar
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2 tablespoons all-purpose flour
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2 tablespoons chopped almonds
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1 tablespoon butter
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0.5 teaspoon ground cinnamon

Instructions

Preheat the 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 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.
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.