Shelley Fahrenthold | San Bernard EC

This hearty, tart and comforting kuchen, German for cake, is meant to be enjoyed with a steaming cup of coffee. The batter is fairly thick, so be sure to grease your pan well. Fresh or frozen cranberries can be used. Serve warm with a scoop of ice cream for a delightful fall treat.

—Vianney Rodriguez, Food Editor

Cake

1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup sugar
1 egg, lightly beaten
1/2 cup plus 2 tablespoons milk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries

Topping

1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup flour
1/4 cup (1/2 stick) unsalted butter, room temperature

1. Cake Preheat oven to 350 degrees. Coat an 8-by-8-inch pan with cooking spray.

2. In a large bowl, cream butter and sugar. Stir in egg and milk. Slowly stir in flour, baking powder and salt. The batter will be stiff.

3. Fold in cranberries. Spread batter into prepared pan.

4. Topping In a bowl, mix sugar, cinnamon, flour and butter with a fork until crumbly.

5. Sprinkle topping evenly over batter. Bake 30–40 minutes or until a toothpick inserted comes out clean.

Serves 8.