Cran-Apple Kuchen

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Cran-Apple Kuchen
  • Prep 35 min
  • Total 1 hr 40 min
  • Servings 12
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Our made-from-scratch kuchen includes a crunchy nut filling and a sweet-and-tangy cranberry and apple topping.
By Heather Baird
Updated Oct 28, 2013



  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 cup cold unsalted butter, cubed
  • 1 egg
  • 2 teaspoons water
  • 1 teaspoon vanilla

Nut Filling

  • 1/2 cup chopped pecans
  • 1/2 cup granulated sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon orange peel
  • 1 egg
  • 1 tablespoon unsalted butter, softened

Cran-Apple Topping

  • 1 can (14 oz) whole berry cranberry sauce
  • 1 tablespoon orange juice
  • 2 large apples, peeled and cored
  • Powdered sugar
Make With
Make With
Gold Medal Flour


  • 1
    Grease 9-inch cake pan or springform pan with butter.
  • 2
    In large bowl, mix 1 1/2 cups flour, 1/3 cup granulated sugar and the baking powder with whisk. Add cold cubed butter; cut in with pastry blender or 2 knives until coarse crumbs are formed.
  • 3
    In small bowl, beat 1 egg, the water and vanilla. Pour over flour mixture, and stir until just moistened; mixture will be dry. Knead mixture until flour is incorporated and consistent dough forms. Press dough in bottom and 1 1/2 inches up side of pan. Refrigerate 15 minutes.
  • 4
    Place pecans, 1/2 cup granulated sugar, 3 tablespoons flour and the orange peel in food processor fitted with steel blade attachment. Cover; process until nuts are finely ground. Add egg and softened butter; process again until blended. Spread mixture over chilled crust.
  • 5
    Heat oven to 350°F.
  • 6
    In medium bowl, mix cranberry sauce and orange juice until well combined and cranberry sauce is loosened. Spread over nut mixture, leaving 1 inch border.
  • 7
    Cut apples into quarters, and place them cored side down on cutting board. Cut thin lengthwise slits in each quarter cutting to, but not through the cored side. Arrange apple quarters around outside edge of dough crust so they are just touching. Bake about 1 hour or until crust is lightly browned. Cool 10 minutes. Sprinkle with powdered sugar before serving. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    For extra flavor, grate 1/2 teaspoon of orange peel to sprinkle over baked kuchen.
  • tip 2
    Walnuts or almonds can be substituted for the pecans in the nut filling.
  • tip 3
    Use cooking apples such as McIntosh, Granny Smith or Pink Lady.


Nutrition Facts are not available for this recipe
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