Try this Cranberry Sour Cream Kuchen recipe, or contribute your own.
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1. Preheat oven to 350. 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 batter.
3. Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup 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.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 371 | ||
Calories from Fat: 176 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 52mg | 16 % | |
Sodium 173mg | 6 % | |
Potassium 154.4mg | 4 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 43.6g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 371
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