Cranberry Sour Cream Kuchen

  • Recipe By
  • Published Jan 16th
  • Ready In1h 10m
  • Servings12
  • Calories340
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.

Cranberry Sour Cream Kuchen Ingredients

The following are the ingredients needed to make delicious Cranberry Sour Cream Kuchen for 12 servings:

  • 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 fresh 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

Cranberry Sour Cream Kuchen Cooking Instructions

  • Prep20m
  • Cook50m
  • Ready In1h 10m

To cook Cranberry Sour Cream Kuchen, you need about 20 minutes of preparation time. The time needed to cook this Cranberry Sour Cream Kuchen is about 50 minutes , and you can serve your Cranberry Sour Cream Kuchen within 1 hour 10 minutes . The following are the steps to cook Cranberry Sour Cream Kuchen easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
  2. 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. 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. 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.

Nutrition Facts

Per Serving: 340 calories; 15.6 grams of fat; 46.1 grams of carbohydrates; 5 grams of protein; 80 milligrams of cholesterol; 324 milligrams of sodium.

  1. Jan 27th 2017

    simple , pretty and fantastic flavor. Made as written, used frozen cranberries, chopped in the food processor for a few sec with sugar and a little flour. Doubled the topping. Cooked 20 min ...

  2. Jan 17th 2017

    This is without a doubt a really wonderful sour cream coffee cake. Not too sweet but the topping adds a just right balance. Moist and delicious!

  3. Dec 15th 2016

    I found the batter a little thick. I may have added too much flour. I will try again but this recipe is to die for. My coworkers loved it. A definate keeper.

  4. Oct 7th 2016

    I cut this recipe in half and used a 6" springform pan and it came out wonderfully moist. I also chopped up frozen cranberries because that's what I had on hand and they dropped to the bott ...

  5. Jun 18th 2016

    I made this with rhubarb and it came out wonderful. I'm sure it would work with many different fruits.

  6. May 9th 2016

    This is a great recipe. I love crumb topping so I doubled the final step and had more crumb topping to work with. The cake was a big hit at my Mother's Day brunch. Will definitely make again!

  7. Mar 9th 2016

    Definitely a keeper. I only made 2 adjustments. I replaced the almonds in the topping with pecans (what I had on hand) and I also greased and floured the pan. I used frozen cranberries (l ...

  8. Nov 22nd 2015

    Keeper Alert! Make this! Butter and Flour (not just grease) the pan for a really great crust. Place the spring form pan on a sheet pan - there will be a little leakage. I had to bake mi ...

  9. Dec 20th 2013

    Delicious! I made it for a Christmas party last Tuesday and will make it again for tomorrow. I had to bake it a little extra...60 minutes. I think I will put a little more than 1/2 the batte ...