Cranberry Sour Cream Kuchen

Ingredients

  • ½ cup butter
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 3eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups sour cream
  • 2 cups chopped fresh cranberries
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped almonds
  • 1 tablespoon butter
  • ½ teaspoon ground cinnamon
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.

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  • Step 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.

  • Step 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.

  • Step 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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