Cranberry Crumble Coffee Cake

1/4 cup almonds -- chopped

1 cup sugar

1/2 cup butter -- softened

1 teaspoon vanilla

2 eggs

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup 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

2 Tablespoons butter

Sprinkle almonds over the bottom of a greased 9" springform pan; set aside. In a mixing bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, one at a time, beating well after each. 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 degrees for 70-75 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.