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
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.
Yields
12 servings
