1/4 chopped almonds (or pecans or walnuts)

TOPPING:

1/2 c. all-purpose flour
1/3 c. sugar
1/4 c. chopped nuts
1/4 c. butter, melted
1/4 tsp. vanilla

COFFEE CAKE:

1 c. sugar
1/2 c. butter, softened
2 eggs
2 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) carton sour cream
1 c. whole cranberry sauce

Heat oven to 350 degrees. Sprinkle 1/4 chopped nuts on bottom of greased 9 inch springform pan or 10 inch tube pan; set aside.

In medium bowl, stir together all topping ingredients until crumbly; set aside. In large mixer bowl, combine 1 cup sugar, 1/2 cup butter and 1 teaspoon vanilla. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating, scraping bowl often, until well mixed. Continue beating, adding 2 cups flour, baking powder, baking soda and salt alternately with sour cream, until well mixed.

Spoon half of batter into prepared pan, spread to cover bottom. Spoon cranberry sauce over batter. Spread to edges. Spoon remaining batter over cranberry sauce; spread to cover.

Sprinkle topping over batter. Bake for 70-85 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack; remove sides of pan. Yield: 12 servings.