1/4 c Almonds; chopped
1 c Sugar
1/2 c Butter; softened
1 ts Vanilla
2 Eggs
2 c All-purpose flour
1 1/4 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 c Sour cream
1 c Whole berry cranberry sauce
Topping:
1/4 c All-purpose flour
1/4 c Sugar
1/4 c Chopped almonds
1/4 ts Vanilla
2 tb Butter
Recipe by: TASTE OF HOME DEC/JAN 1996 Sprinkle almonds
over the bottom of a greased 9" 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. 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 for 70-75 minutes or until
a wooden pick inserted near the center comes out
clean. Cool in pan on a wire rack for 15 minutes;
remove sides of pan. Serve warm.
