- 1/4 cup chopped almonds
- 1 cup sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup whole berry cranberry sauce
- TOPPING:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup chopped almonds
- 1/4 teaspoon vanilla extract
- 2 tablespoons cold butter
- Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a mixing bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, one 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 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.