Ingredients    : 

1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
2 cups chopped fresh cranberries
1/4 cup white sugar
1/4 cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons chopped almonds
1 tablespoon butter
1/2 teaspoon ground cinnamon

Direction   : 

Preheat the oven to 175 ° C or 350 ° Fahrenheit. Oil a 10-in
springform pan.

In a big bowl, whisk vanilla extract, a cup of white sugar, and
half cup butter with an electric mixer until smooth and creamy.

Beat in one egg at a time, mix well before adding another. In
another bowl, mix salt, two cups flour, baking soda, and baking
powder; whisk into the creamed butter mixture in few increments
alternately with the sour cream to form a batter.

Slather 1/2 of the batter in the greased pan. In a bowl, mix a
quarter cup of sugar and cranberries; spread on top of the batter
then add the rest of the batter on top. In a bowl, combine
cinnamon, brown sugar, a tablespoon of butter, almonds, and
2tbsp flour until the mixture is crumb-like; evenly spread over the
cake.

Bake for 50-55 minutes in the preheated oven until pale brown
and an inserted toothpick in the middle comes out without residue
or with moist crumbs.

Nutrition Information   : 

Calories: 340 calories;
Total Carbohydrate: 46.1
Cholesterol: 80
Protein: 5
Total Fat: 15.6
Sodium: 324