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Cranberry Sour Cream Kuchen Recipe


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     Cranberry Sour Cream Kuchen

Category   Breakfast - Brunch
Sub Category   None

1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
2 cups chopped fresh cranberries
1/4 cup white sugar
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons chopped almonds
1 tablespoon butter
1/teaspoon ground cinammon

Preheat oven to 350 degrees Grease 10 inch spring form pan. Beat 1/2 cup butter, 1 cup sugar, and vanilla in a largee bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg before adding the second. Whisk 2 cups flour, baking powder 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 1/2 batter in prepared pan. Combine cranberries with 1/2 cup 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 separate bowl until topping looks like crumbs. Sprinkle topping evenly over cake.
Bake in preheated oven until cake is lightly browned and a toothpick inserted comes out clear or with moist crumbs about 50-60 minutes

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