CRANBERRY SOUR CREAM KUCHEN RECIPE | ALLRECIPES
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.
Provided by AUNT MAMIE
Categories Cranberry Desserts
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 10-inch cake
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 339.9 calories, CarbohydrateContent 46.1 g, CholesterolContent 79.9 mg, FatContent 15.6 g, FiberContent 1.6 g, ProteinContent 5 g, SaturatedFatContent 9.1 g, SodiumContent 324.2 mg, SugarContent 26.3 g
SOUR CREAM BANANA BREAD RECIPE: HOW TO MAKE IT
I just love this wonderful, moist banana bread! No one can ever tell it's been "lightened up." —Stephanie Marchese
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 1 loaf (18 slices).
Number Of Ingredients 9
Steps:
- Coat a 9x5-in. loaf pan with cooking spray and dust with flour; set aside. , In a large bowl, combine the flour, sugar, baking soda and salt. Combine the bananas, egg substitute, oil, sour cream and vanilla; stir into the dry ingredients just until moistened., Pour into prepared pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 186 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 332mg sodium, CarbohydrateContent 28g carbohydrate, FiberContent 1g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch
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SOUR CREAM BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
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Reviews 4.6
Total Time 35 minutes
Calories 195 calories per serving
- Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
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Calories 195 calories per serving
- Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
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Reviews 4
Total Time 3 hours 25 minutes
Calories 95 per serving
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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Total Time 3 hours 25 minutes
Calories 95 per serving
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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