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Heat the oven to 350 degrees F.
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Sprinkle 1/4 cup chopped almonds on the bottom of a greased 9" springform pan or 10" tube pan; set aside.
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In a medium bowl, stir together the remaining almonds with the rest of the topping ingredients until crumbly; set aside.
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In a large mixer bowl, combine sugar, butter and vanilla.
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Beat at medium speed, scraping the bowl often, until creamy (1 to 2 minutes.).
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Add the eggs; continue beating, scraping often, until well mixed (1 to 2 minutes.).
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Continue beating, adding the flour, baking powder, baking soda and salt alternately with the sour cream, until well mixed (1 to 2 minutes.).
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Spoon half of the batter into the prepared pan; spread to cover the bottom.
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Spread the cranberry sauce over the batter; spread to the edges.
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Spread the remaining batter over the cranberry sauce to cover.
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Sprinkle the topping over the batter.
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Bake for 70 to 85 minutes or until a toothpick inserted in the centre comes out clean.
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Cool 10 minutes; remove the sides of the pan.