Cranberry Kuchen

Name: Cranberry Kuchen
Ingredients: 1 box (about 18 1/4 Oz. Size) Yellow Cake Mix; 1 stick Unsalted Butter; 2 cups Homemade Cranberry Sauce (See My Recipe Box For My Recipe, Or Use Store Bought If You Are In A Pinch); 1 teaspoon Ground Cinnamon; 1 teaspoon Orange Zest Or Two Clementines Zested; 1 cup Sour Cream; 1 whole Egg; 1/2 teaspoons Vanilla Extract, More Or Less To Taste

8 ingredients

9 steps

Ingredients

1 box (about 18 1/4 Oz. Size) Yellow Cake Mix
1 stick Unsalted Butter
2 cups Homemade Cranberry Sauce (See My Recipe Box For My Recipe, Or Use Store Bought If You Are In A Pinch)
1 teaspoon Ground Cinnamon
1 teaspoon Orange Zest Or Two Clementines Zested
1 cup Sour Cream
1 whole Egg
1/2 teaspoons Vanilla Extract, More Or Less To Taste

Directions

1

Preheat oven to 350°F. Line a 9x13 pan with foil and spray with baking spray.
2

For the crust:
3

Empty the cake mix into a large bowl. Use a pastry cutter to cut in the butter. Spread it all onto the prepared pan, pressing gently to form a crust.
4

Par-bake in oven for 10 minutes then remove it and set aside.
5

For the cranberry sauce:
6

In a medium bowl, combine the cranberry sauce, cinnamon and orange zest. Pour and spread over crust.
7

For the sour cream topping:
8

Combine the sour cream with the egg and a splash of vanilla. Stir until everything is incorporated and drizzle over top of the cranberries. Tap the pan gently on the counter for the sour cream mixture to settle a bit.
9

Finishing baking the kuchen in the 350°F oven until the sour cream mixture is set, about 20 minutes.