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Cranberry Sour Cream Kuchen

Rated as 4.65 out of 5 Stars

"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."
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Ingredients

1 h 10 m servings 340 cals
Original recipe yields 12 servings (1 10-inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
  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. 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. 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 g fat; 46.1 g carbohydrates; 5 g protein; 80 mg cholesterol; 324 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 23 Ratings

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Most helpful positive review

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 batter on...

Most helpful critical review

I followed the instructions, but thought it was a bit dry.

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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 batter on...

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 mine f...

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 bottom. ...

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

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 long...

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.

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!

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 (lefto...

It was better than I expected it to be. Makes two large round cakes. Going to be my go to special dessert. I made it for my daughter in laws birthday dinner.