cranberry kuchen

By popular demand, here's the no-longer-secret recipe.

Topping
1/2 pound (225 g) fresh cranberries (if you substitute other berries, reduce the amount of sugar)
1/2 cup (100 g) sugar
1/4 cup (60 ml) water
1/4 orange juice (60 ml) (optional, but nice)

Batter
2/3 cup (160 g) butter
1/2 cup (100 g) sugar
2 eggs
1 1/2 (165 g) cups flour
1 1/2 teaspoons baking powder
2 tablespoons plain yogurt or sour cream
nutmeg to taste

Preheat oven to 350°F (145° C). Grease a round 8-inch pan.

In a small saucepan, combine topping ingredients. Bring to a boil, then reduce heat and simmer for about five minutes, until almost all of the cranberries have popped. Remove from heat.

In a mixing bowl, cream butter and sugar. I use my fingers, but you may have better luck with an electric mixer. Stir in eggs, then add the rest of the batter ingredients.

Pour (or, more accurately, scrape) batter into pan. Although it will look delicious, try not to taste any because of the raw eggs. Top with cranberry mixture. Bake for approximately 40 minutes.


Edited to add: A picture and a promise. The picture's at the top of the post. The promise is that next time you stop by, I'll leave the choice of dessert -- cranberry kuchen or flourless chocolate cake -- entirely up to you.