“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.”
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
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
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.