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Cranberry Sour Cream Kuchen


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


  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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.

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Read all reviews 19
  1. 20 Ratings

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.

Most helpful
Most positive
Least positive

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

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. ...

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...


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...

Delicious. Just make sure you test it right in the center. Mine was not quite cooked.