Testing recipes for Christmas is a full time job, but worthwhile when you come into a recipe like this Cranberry Almond Cake, special enough for Christmas morning. This recipe usurps the place of my previous cranberry cake, which is still good, but not THIS good. File away for next month!

Cranberry Almond Cake

Almond Topping:

• 1/3 c. flour
• 1/4 c. sugar
• Pinch of cinnamon
• Pinch of salt
• 2 T. butter, melted
• 1/3 c. flaked almonds

Cake:

• 1.25 c. flour
• 1.25 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. sugar
• 1/2 c. butter, room temperature
• Zest of two oranges
• Juice of one orange
• 2 eggs
• 1/4 tsp. almond extract
• 1/2 tsp. vanilla
• 2/3 c. sour cream
• 1.5 c. dried cranberries

1. Combine all topping ingredients until moistened and pea sized clumps form. Set aside.
2. Preheat oven to 375F.
3. Grease springform pan and make a parchment paper circle to go in the bottom.
4. Stir together flour, baking powder, baking soda, and salt. Set aside.
5. With a mixer combine butter and sugar until fluffy, about 2 minutes.
6. Stir in orange zest and juice.
7. Stir in eggs, one at a time until well combined.
8. Stir in almond and vanilla extract.
9. Alternating add the flour mixture, then sour cream until combined.
10. Stir in cranberries, keeping 1/2 c. aside for the top.
11. Pour batter into prepared pan. Top with crumb mixture and 1/2 cup of cranberries, pushing them gently into the batter.
12. Bake 45-55 minutes.