Ingredients
1/4 cup chopped almonds1 cup sugar1/2 cup butter, softened1 teaspoon vanilla extract2 large eggs, room temperature2 cups all-purpose flour1-1/4 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup sour cream1 cup whole-berry cranberry sauceTOPPING:1/4 cup all-purpose flour1/4 cup sugar1/4 cup chopped almonds1/4 teaspoon vanilla extract2 tablespoons cold butter
Preparation
Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, 1 at a time, beating well after each addition.
Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce over batter. Top with remaining batter.
For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter.
Bake at 350° until a toothpick inserted in the center comes out clean, 70-75 minutes. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.
