The holidays are in full swing which calls for the perfect Christmas dessert recipe. This Cranberry Kuchen is the perfect blend of tart cranberries and a buttery, rich cake base. Whether you’re hosting a holiday gathering or simply indulging in a quiet evening treat, this recipe is sure to impress.
Why You’ll Love This Kuchen Recipe
Seasonal Ingredients: Fresh cranberries and orange zest make this dessert a festive treat.
Perfect Balance: The tart cranberry topping complements the sweet, buttery cake base.
Versatile: This kuchen is perfect as a holiday centerpiece or a casual afternoon snack with coffee.
Bake this Cranberry Kuchen for your next gathering or simply to fill your home with the nostalgic warmth of the season. Share it with loved ones or savor it solo it’s a guaranteed slice of joy.
How To
Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your oven is at the perfect temperature by the time your kuchen is ready to bake. Double-check that your oven rack is positioned in the middle to ensure even baking.
Prepare the Cranberry Topping
In a small saucepan, combine the cranberries, sugar, water, and orange juice. Stir the mixture thoroughly to dissolve the sugar. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the cranberries soften, burst, and the mixture thickens slightly. Remove from heat and set aside to cool while you prepare the batter.
Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This step is essential to incorporate air into the batter for a light texture. You can use an electric mixer on medium speed or a sturdy wooden spoon. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour and baking powder to evenly distribute the leavening agent. Sift the mixture for an extra light and fluffy batter.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the creamed butter mixture in three additions, alternating with the milk and sour cream. Start with one-third of the dry ingredients, mix gently, then add half the milk and sour cream. Repeat, ending with the dry ingredients. Mix just until combined; overmixing can result in a dense cake.
Add Flavor
Gently fold in the orange zest and ground nutmeg using a spatula. Be sure to distribute these ingredients evenly for a consistent flavor throughout the batter.
Prepare the Pan
Generously butter a round baking pan, ensuring all sides and corners are well-coated to prevent sticking. You can also line the bottom with parchment paper for extra assurance. Pour the batter into the pan, spreading it evenly with a spatula to create a smooth surface.
Top with Cranberries
Spoon the cranberry topping over the batter, spreading it gently with the back of a spoon to create an even layer. Avoid pressing the topping too deeply into the batter; it will naturally sink slightly as it bakes.
Bake to Perfection
Place the pan in your preheated oven and bake for 35–40 minutes. Begin checking at the 35-minute mark. The kuchen is ready when the top is golden brown, and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Cool and Serve
Allow the kuchen to cool in the pan for about 10 minutes to set. Carefully run a knife around the edges to loosen the cake, then transfer it to a serving plate. Serve warm for a comforting dessert or at room temperature for a delightful treat. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
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