Cranberry Crumble Coffee Cake

• 1/4 c. chopped almonds
• 1 c. sugar
• 1/2 c. butter, softened
• 1 tsp. vanilla extract
• 2 eggs
• 2 c. all-purpose flour
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 c. (8-oz.) sour cream
• 1 c. whole-berry cranberry sauce
• 1/4 c. all-purpose flour
• 1/4 c. sugar
• 1/4 c. chopped almonds
• 1/4 tsp. vanilla extract
• 2 Tbsp. butter

1. Sprinkle almonds over bottom of greased 9-inch spring form pan; set aside.
2. Cream sugar, butter and vanilla; beat on medium speed for 1-2 minutes.
3. Add eggs, one at a time, beating well after each.
4. Combine dry ingredients and add to batter, alternately with sour cream.
5. Mix well.
6. Spread 3 cups over almonds,
7. spoon cranberry sauce over batter and top with remaining batter.
8. For topping, combine flour, sugar, almonds and vanilla. Cut in butter until crumbly.
9. Sprinkle over batter and bake at 350 degrees for 70-75 minutes or until wooden pick inserted near middle comes out clean.
10. Cool in pan on a wire rack for 15 minutes; remove sides of pan.
11. Serve warm.

almonds, sugar, butter, vanilla extract, eggs, flour, baking powder, baking soda, salt, sour cream, wholeberry, allpurpose, sugar, almonds, vanilla extract, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=58165 (may not work)