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Cranberry Sour Cream Kuchen
October 07, 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 bottom. I, later read, dusting them in flour may prevent that. If anyone has any additional suggestions, that would be great. Overall, it was delicious and I'm glad I cut in half because I think I might have eaten more than half of it, one sliver at time, over two days :)

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