
- 1/4 cup chopped almonds
- 1 cup sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1 cup whole-berry cranberry sauce
- TOPPING:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup chopped almonds
- 1/4 teaspoon vanilla extract
- 2 tablespoons cold butter
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, one 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° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm. Yield: 12 servings.
Sorry I didn’t post much last week, but as you can see in the previous post to this one, we’ve had a family emergency. We’re still dealing with my Mother-in-law’s health issues. She’s still in ICU, but doing much better. We are expecting some important test results back in the next day or so. If I miss posting, that will be the reason. Thanks for your prayers for her, and for us as we care for her needs.
From my parsonage kitchen,
Denise






