Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

Cranberry Küchen

If there is one dessert that’s sure to grace my dessert table at Christmas it’s Cranberry Küchen.

I’m not sure exactly when this tradition started, I’m just glad it’s exists.

Küchen is German for cake. So I guess this is a cake, even though it’s a more of a bar. But whatever, let’s not get technical. This cake has it all; tart cranberries with a hint of orange and cinnamon that has a delicious sour cream topping, that I can only describe as cheesecake-custard-like. To.Die.For.

Cranberry Küchen

My homemade yellow cake mix and leftover cranberry sauce makes this dessert a cinch and is one of my favorite desserts this time of year!

Cranberry Küchen ingredients.

To Make This Cranberry Küchen You Will Need:

  • yellow cake mix (homemade) – The base to the crust.
  • unsalted butterLends flavor and helps bind the crust ingredients.
  • cranberry sauce (homemade) – I use one full recipe in cranberry küchen.
  • orange zest Lends bright citrusy flavor.
  • cinnamon (ground) – Lends distinct warm and woodsy flavor.
  • sour cream Adds tangy creamy flavor.
  • egg Helps set the sour cream topping.
  • pure vanilla extractAdds distinct flavor and enhances the other flavors in this dessert.

large mixing bowl with yellow cake mix and unsalted butter.

Make The Crust:

Preheat your oven to 350℉ or (180℃).

In a large mixing bowl, add the yellow cake mix and 1/2 cup of unsalted butter.

blend using a pastry blender

Using a pastry blender, cut in the butter into the cake mix until crumbly.

Transfer cake mix to a 9x13 jelly roll pan

Next transfer the butter and cake mix onto a 10×15 jelly roll pan. I linked the pan I used below in the recipe printable.

However, you can use a 9×13 glass or ceramic baking dish, but the crust will be much thicker.

press into the pan

Then with your fingers (or the flat bottom of a drinking glass) press it into the pan.

pressed cake mixture in pan.

Try not to pack it too tightly, while also giving it a little edge around the sides.

partially baked crust.

Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating the pan halfway through.

cranberry sauce, orange zest and cinnamon in a bowl.

Make The Cranberry Filling:

While the crust is baking, in a medium mixing bowl, add 1 recipe of homemade cranberry sauce, 1 teaspoon grated fresh orange zest and 1 teaspoon ground cinnamon.

Cranberry filling.

Give that a stir and set aside.

sour cream topping

Make The Sour Cream Topping:

Next, in a 2-cup liquid measuring cup, measure and add 8 ounces sour cream, 1 egg and a splash of vanilla extract.

whisk to combine.

Whisk to combine.

cranberry filling in par-baked crust.

Pour the cranberry sauce into the crust and spread it out evenly.

Drizzle with sour cream mixture.

Next, drizzle the sour cream topping haphazardly over top. As you can see, it doesn’t have to be perfect.

baked Cranberry Küchen

Bake on the middle rack of your preheated oven for 20 to 25 minutes.

cut Cranberry Küchen into squares

Allow the Cranberry Küchen to completely cool before slicing into squares. Since this is more like a cookie crust than a cake, you will need to press the knife firmly to cut. I also like to dust with powdered sugar.

This Cranberry Küchen also is delicious served with a hot cup of coffee or tea.

Cranberry Küchen

How To Store Cranberry Küchen:

Store any leftover Cranberry Küchen in the pan, covered with plastic wrap and refrigerate for up to 4 days.

Can you Make Cranberry Küchen in advance?

Yes! Just keep it wrapped with plastic and refrigerate. The sour cream topping will absorb more of the cranberry sauce as it sits so it will be more pink than yellow the next day.

Cranberry Küchen

Enjoy! And if you give this Cranberry Küchen recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cranberry Küchen

Cranberry Küchen
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Yield: 12 servings

Cranberry Küchen

Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

Ingredients

  • 1 recipe homemade yellow cake mix
  • 1/2 cup unsalted butter
  • 1 recipe homemade cranberry sauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange zest, or about 2 clementine oranges
  • 8 ounces sour cream
  • 1 large egg
  • 1 splash pure vanilla extract
  • powdered sugar, for serving

Instructions 

  • Preheat your oven to 350℉ or (180℃).

MAKE THE CRUST:

  • Empty the cake mix into a large bowl and use a pastry cutter to cut in the butter.
  • Spread it all onto a 10x15 jelly roll pan (linked above), pressing gently to form a crust. Try not to pack it too tightly, while also giving it a little edge around the sides.
  • Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating halfway through baking, then remove it and set aside.

MAKE THE CRANBERRY FILLING:

  • Meanwhile, in a medium bowl combine the homemade cranberry sauce, cinnamon and orange zest. Pour into the crust and spread it evenly.

MAKE THE SOUR CREAM TOPPING:

  • In a 2-cup liquid measuring cup, add the sour cream, egg and a splash of vanilla. Stir until everything is incorporated and drizzle haphazardly over top of the cranberries.
  • Slide back into your preheated oven and bake 20 to 25 minutes or until the sour cream mixture is set and the crust edges are lightly golden brown.
  • Let cool, slice and serve with a dusting of powdered sugar.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1bar, Calories: 337kcal, Carbohydrates: 45g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 349mg, Potassium: 61mg, Fiber: 1g, Sugar: 26g, Vitamin A: 495IU, Vitamin C: 0.4mg, Calcium: 109mg, Iron: 1mg

Originally shared in December of 2012. I recently updated the photography and post to be more helpful and up to date.