Cherry Coffee Cake with Almond Crumble

Directions

1. Sprinkle the almonds over the bottom of a greased 9-inch (23 cm) springform pan; set aside.

2. In a mixing bowl; cream the sugar, butter, and vanilla; beat on medium for 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.

3. Combine the dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce or cherry pie filling over batter. Top with remaining batter.

4. For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter.

5. Bake at 350℉ (180℃) F for 70 to 75 minutes or until a wooden pick inserted near the center comes out clean.

Cool in the pan on a wire rack for 15 minutes before removing the sides of the springform baking pan.

Serve warm.