CRANBERRY CRUMBLE

serves 12

1/4 cup almonds, chopped

For topping:
1/2 cup flour, all purpose
1/3 cup sugar
1/4 cup almonds, chopped
1/4 cup butter, melted
1/4 teaspoon vanilla

For cake:
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
2 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup whole cranberry sauce

Preheat oven at 350 degrees.
Sprinkle bottom of a greased 9-inch spring form pan with chopped almonds. Set aside.
TOPPING:
Stir together the topping ingredients until crumbly; set aside.
CAKE:
Beat sugar, butter and vanilla in a mixing bowl. Scrape sides. Add eggs; continue beating. Add the combine dry ingredients alternately with sour cream until well mixed.
Spoon half the batter in prepared pan. Spread cranberry sauce over batter. Spoon remaining batter over sauce. Sprinkle topping over batter.
Bake 70 to 80 minutes or until cake tester inserted in center comes out clean.
Cool 10 minutes on rack. Remove sides of pan.