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Ingredients

½ cup butter 1 cup white sugar 1 teaspoon vanilla extract 3 eggs 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 ¼ cups sour cream 2 cups chopped fresh cranberries ¼ cup white sugar ¼ cup brown sugar 2 tablespoons all-purpose flour 2 tablespoons chopped almonds 1 tablespoon butter ½ teaspoon ground cinnamon

Nutrition Info

339.9 calories carbohydrate: 46.1 g cholesterol: 79.9 mg fat: 15.6 g fiber: 1.6 g protein: 5 g saturatedFat: 9.1 g servingSize: - sodium: 324.2 mg sugar: 26.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
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.
Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter, top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.

1 10-inch cake

This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.