Cranberries-Sour Cream Cake

• 13 cup brown sugar
• 2 tablespoons sugar
• 1 cup ground almonds
• 1 teaspoon ground cinnamon
• 12 cup all-purpose flour
• 14 cup butter, room temperature
• 12 teaspoon vanilla
• 4 egg yolks
• 23 cup sour cream
• 12 teaspoon almond extract
• 1 teaspoon vanilla
• 1 23 cups all-purpose flour
• 1 cup sugar
• 12 teaspoon baking soda
• 12 teaspoon baking powder
• 12 teaspoon salt
• 13 cup almonds, blanched, slivered
• 34 cup butter, room temperature
• 34 cup frozen cranberries

1. Garnish: Mix brown sugar, sugar, almonds and cinnamon.
2. Set aside 3/4 of this mixture.
3. In the remaining mixture (1/4), add flour, butter and vanilla.
4. Stir well and set aside.
5. Cake: Grease and flour a 9 inch springform pan.
6. Preheat oven at 350F.
7. Beat egg yolks with half sour cream, almond extract and vanilla for 2 minutes.
8. Set aside.
9. In another bowl, mix flour, sugar, baking soda, baking powder, salt and almonds.
10. Add butter and remaining sour cream and mix for 2 minutes.
11. Add mixture of egg yolks and beat until you obtain a good consistency of the dough.
12. Add cranberries and mix with a spatula.
13. Pour half the dough in the pan and cover with the first dry mixture (the 3/4).
14. Add remaining dough and sprinkle with the second dry mixture (the 1/4).
15. Bake in the center of oven for about 60 minutes.
16. Let cool before to unmold.

brown sugar, sugar, ground almonds, ground cinnamon, flour, butter, vanilla, egg yolks, sour cream, almond, vanilla, flour, sugar, baking soda, baking powder, salt, almonds, butter, frozen cranberries

Taken from www.food.com/recipe/cranberries-sour-cream-cake-357664 (may not work)