Ingredients

• 0.5 cups butter
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1.25 cups sour cream
• 2 cups chopped fresh cranberries
• 0.25 cups white sugar
• 0.25 cups brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped almonds
• 1 tablespoon butter
• 0.5 teaspoons ground cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
2. 2 Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
3. 3 Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until topping looks like crumbs. Sprinkle topping evenly over cake.
4. 4 Bake in the preheated oven until cake is lightly browned and a toothpick inserted into center comes out clean or with moist crumbs, 50 to 55 minutes.

Nutrition per serving