Cranberry kuchen

Yield: 12 servings

Measure Ingredient
½ cup Margarine
1¼ cup Granulated sugar; divided
1 teaspoon Vanilla
3 Eggs
2 cups All-purpose flour
¼ cup Lightly packed brown sugar
2 tablespoons All-purpose flour
2 tablespoons Chopped almonds
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1¼ cup Sour cream
2 cups Chopped cranberries
1 tablespoon Margarine
½ teaspoon Cinnamon

TOPPING

CREAM thoroughly margarine, 1 cup sugar and vanilla in large bowl with electric mixer. ADD eggs, one at a time, beating until light and fluffy. COMBINE flour, baking powder, baking soda and salt. Add flour mixture and sour cream alternately to creamed mixutre, ending with flour. (Batter will be fairly thick). Combine cranberries with remaining ¼ cup sugar. Spread half the batter in greased 10" springform pan, sprinkle with cranberries; top with remaining batter.

COMBINE topping ingredients; sprinkle over batter. BAKE at 350 F for 50 to 55 min. Serve warm or cool.

Courtesy of Sandee Eveland in Fidonet Intercook

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