Cranberry Sour Cream Kuchen Recipe

Preheat 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 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.

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.