Ingredients
- 3 eggs
- 300 ml sour cream
- 270 gr cranberries (chopped)
- 250 gr granulated sugar
- 250 gr all purpose flour
- 110 gr margarine
- 55 gr packed brown sugar (lightly)
- 16 gr all purpose flour
- 16 gr almonds (chopped)
- 14 gr margarine
- 9 gr baking powder
- 4 gr vanilla
- 2 gr baking soda
- 1 gr salt
- 1 gr cinnamon
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 quarter cup sugar. Spread half the batter in greased 25 cm springform pan, sprinkle with cranberries; top with remaining batter. COMBINE topping ingredients; sprinkle over batter. BAKE at 180ºC for 50 to 55 min. Serve warm or cool.
