Yield: 12 servings
|1¼ cup||Granulated sugar; divided|
|2 cups||All-purpose flour|
|¼ cup||Lightly packed brown sugar|
|2 tablespoons||All-purpose flour|
|2 tablespoons||Chopped almonds|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|1¼ cup||Sour cream|
|2 cups||Chopped cranberries|
CREAM thoroughly margarine, 1 cup sugar and vanilla in large bowl with electric mixer. ADD eggs, one at a time, beating until light and fluffy. COMBINE flour, baking powder, baking soda and salt. Add flour mixture and sour cream alternately to creamed mixutre, ending with flour. (Batter will be fairly thick). Combine cranberries with remaining ¼ cup sugar. Spread half the batter in greased 10" springform pan, sprinkle with cranberries; top with remaining batter.
COMBINE topping ingredients; sprinkle over batter. BAKE at 350 F for 50 to 55 min. Serve warm or cool.
Courtesy of Sandee Eveland in Fidonet Intercook