In our house, this cranberry sour cream cake is a holiday morning staple. It tastes great both warm and cold, and since it freezes nicely, you may prepare it ahead of time.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 (10-inch) cake |
Ingredients
- ½ cup butter
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 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
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.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 324 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This cake was amazing EVERYONE loved it!
Delicious!
Made as is. It’s good but not worth all the raves
Made it in a 12 inch cast iron skillet with no changes except used frozen defrosted cranberries which I mostly just cut in half because they were soft and mushy. I forgot to add flour to the crumb mixture but it turned out fine. 50 minutes at 350 was perfect.
Everyone loved this! I had to hide it from my husband for my bridge group. I added more almonds and topped with home made whipped cream. Wonderful!!!
Hubby made it as I supervised and cleaned after him. It turned out great and the cake was wonderful.
Oh my is this good! SO light and tender. I followed recipe exactly except I didn’t chop the cranberries. I highly recommend this.
Delish! Made as written. Quick and easy to put together. Beautiful texture and such a nice zing from the cranberries. I made this to take to work and everyone raved about it. I might increase the cranberries a bit next time. There will surely be a next time!
As written this is a nice, flavorful, moist cake. A simple variation is to instead of cranberries in the middle, add a single layer of canned apple slices. Rough chop the cranberries and mix with the remaining batter and pour over the apples. Bake 50 minutes then cover with foil and bake 10 minutes more and the check.
Wonderful kuchen! Only adjustment I would make is add a second Tbsp butter to help crunchy almond brown sugar part.
This is a GREAT recipe. I used Greek yogurt in lieu of the sour cream and walnuts in place of the almonds. Batter was very thick. I made the mistake of testing one center area at 50 minutes and pulled this cake out of the oven. Big mistake! As other reviewers noted, this cake needs at least 60 minutes if not more, to fully bake. In the process now of rebaking. Despite my error, the cake is incredibly moist, delicious, and a definite keeper.
Perfect holiday dessert
so good! delicious!!
12.4.19 … https://www.allrecipes.com/recipe/232005/cranberry-sour-cream-kuchen/ … Since fullfat butter & had plain yogurt to use up, I subbed the 1 1/4c sour cream for all but 1/3c that plain yogurt; the third was fullfat sour cream. ‘Still very good. Instead of the topping listed here, I just sprinkled some wide red sugar stripes before baking. Kinda pretty. I used a 9×13; baked in 35 minutes. I can’t imagine this being a good cake to remove from the pan as it’s soft, delicate, light. Flavor is good & not too sweet. Note4Me: Not worth making again
This was awesome! Made it for some friends and they devoured it. It was very moist and flavorful. I did substitute pecans for the almonds.
Made this recipe as listed. It was wonderful – rave reviews from the family. Moist and not overly sweet. Great with a nice cup of coffee!
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.
Baked in a 9×13 pan for about 40 minutes. More labor-intensive than I expected, since 1) cranberries are hard to chop without a really good food processor and 2) the batter is quite tough. I will probably make again, but with more cranberries and maybe less baking time, hoping to maximize moisture. Actually tastes better without the brown sugar topping IMO.
I made this exactly as directed. It was very good while warm, but left a little to be desired after it got cold. I’d probably make this again for a breakfast coffee cake.
Amazing
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 longer than written and would cover for the last 5-10 min next time (top was a little overdone). Brought to work and it was completely gone by 10 AM!