Grease the bottom and sides of a 9 inch springform pan. Sprinkle the chopped almonds into the bottom of the pan.
in a medium size bowl, cream the sugar, butter and vanilla.
Add the eggs one at time and mix thoroughly before adding the next. Add the sour cream and stir to fully incorporate.
Combine the dry ingredients and then slowly add it to the wet mixture, make sure you mix well.
Spread about 3 cups of the batter over the top of the nuts in the springform pan.
Stir the cranberry sauce first to make sure it is loose enough to spread and pour this over the batter, spread out gently with knife, then cover with remaining batter.
For the topping, add all of the ingredients together in a small bowl and then cut in the butter until it is coarse and crumbly, then sprinkle this mixture all over the top of the batter.
Place into an oven preheated to 350 degrees for about 65 minutes or until a wooden toothpick inserted into the middle comes out clean. Let cool on a wire rack for 15-20 minutes before removing the sides of the springform pan. Enjoy!