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.

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.

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!

To Make This Cranberry Küchen You Will Need:

• yellow cake mix (homemade) – The base to the crust.
• unsalted butter – Lends 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 extract – Adds distinct flavor and enhances the other flavors in this dessert.

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.

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

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.

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

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 the pan halfway through.

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.

Give that a stir and set aside.

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.

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

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

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

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.

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.

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

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