Best 2 Nanas Cranberry Kuchen Recipes

Feast your senses on the tantalizing Nanas Cranberry Kuchen, a delightful German coffee cake that harmoniously blends sweet and tart flavors. Envision a tender crumbly yeast-based cake generously studded with plump cranberries and adorned with a golden streusel topping. Alongside this classic, discover a collection of equally enticing recipes that cater to diverse dietary preferences. Embark on a culinary adventure as you explore variations like the gluten-free almond flour cranberry kuchen, perfect for those with gluten sensitivities. For a vegan delight, relish the moist and flavorful apple cranberry kuchen, where apples and cranberries join forces to create a vibrant symphony of flavors. And for those seeking a quick fix, the cranberry coffee cake muffins offer individual-sized indulgences bursting with cranberry goodness.

Here are our top 2 tried and tested recipes!

CRANBERRY SOUR CREAM KUCHEN

Cranberry Sour Cream Kuchen image

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 Desserts Fruit Dessert Recipes Cranberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

Ingredients

½ cup butter
1 cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups sour cream
2 cups chopped fresh cranberries
¼ cup white sugar
¼ cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons chopped almonds
1 tablespoon butter
½ teaspoon ground cinnamon

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, Carbohydrate 46.1 g, Cholesterol 79.9 mg, Fat 15.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 324.2 mg, Sugar 26.3 g

NAN'S CRANBERRY SAUCE

Nan's Cranberry Sauce image

Nans Cranberry Sauce is a staple on Ree's Thanksgiving table.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

Three 3-ounce packets cranberry flavored gelatin
Two 14-ounce cans whole cranberry sauce
One 8-ounce can crushed pineapple, drained
8 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1/4 cup whole milk
1 orange

Steps:

Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

Tips:

For a sweeter kuchen, use more cranberries and less lemon juice. For a tarter kuchen, use more lemon juice and less cranberries.
If you don't have a food processor, you can grate the butter and flour together with a box grater.
Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from sticking to your hands and work surface.
When rolling out the dough, be sure to use a lightly floured surface. This will help to prevent the dough from sticking.
If you don't have a 9-inch springform pan, you can use a 10-inch pie plate. Just be sure to trim the edges of the dough so that it fits the pan.
Bake the kuchen for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the kuchen cool for at least 15 minutes before serving. This will help to set the filling.

Conclusion:

This Nanas Cranberry Kuchen is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart cranberries are a perfect complement to the buttery crust and creamy filling. This kuchen is sure to be a hit with your family and friends.