Cranberry Crumble Coffee Cake

Directions

• Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, 1 at a time, beating well after each addition.
• Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce over batter. Top with remaining batter.
• For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter.
• Bake at 350° until a toothpick inserted in the center comes out clean, 70-75 minutes. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.