Cranberry Sour Cream Kuchen

Recipe View Preheat the oven to 350°F (175°C). Grease and lightly flour a 10-inch springform pan. (5 minutes)

Recipe View In a large bowl, cream together the softened butter, 1 cup of granulated sugar, and vanilla extract until light and fluffy using an electric mixer. (5 minutes)

Recipe View Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. (3 minutes)

Recipe View In a separate bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. (2 minutes)

Recipe View Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)

Recipe View Spread half of the batter evenly into the prepared springform pan. (2 minutes)

Recipe View In a medium bowl, combine the chopped cranberries with 1/4 cup of granulated sugar. Gently toss to coat. (2 minutes)

Recipe View Sprinkle the cranberry mixture evenly over the batter in the pan. Top with the remaining batter, spreading gently to cover the cranberries. (3 minutes)

Recipe View In a small bowl, combine the brown sugar, 2 tablespoons of flour, chopped almonds, cold butter pieces, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Sprinkle the crumb topping evenly over the cake batter. (2 minutes)

Recipe View Bake in the preheated oven for 50-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs. (55 minutes)

Recipe View Let the cake cool in the pan for 10-15 minutes before releasing the sides of the springform pan. Allow to cool completely on a wire rack before slicing and serving. (15 minutes)