1/2 c. walnut pieces
2 tsp. ground cinnamon
1 1/3 c. sugar, divided
1 3/4 c. cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 c. fresh or frozen cranberries
1/2 c. (1 stick) butter, cut into 8 pieces
1 tsp. vanilla extract
2 eggs
1 c. sour cream

Preheat oven to 350 degrees. Grease and flour 9 inch square baking pan. In food processor fitted with metal blade, combine walnuts, cinnamon and 1/3 cup sugar; pulse 8 times or until walnuts are coarsely ground. Transfer to small bowl; set aside. In same processor bowl, whir flour, baking powder, baking soda and salt until combined, about 5 seconds. Add cranberries and pulse 3 times. Transfer to medium sized bowl; set aside. In same processor bowl, whir butter, vanilla and remaining 1 cup sugar until combined, about 30 seconds. Add eggs and sour cream, whir until combined, about 15 seconds. Add flour mixture and pulse 4 or 5 times, or just until it disappears, scraping down bowl, as necessary. Spoon half the batter into prepared pan and smooth the top. Sprinkle with half the walnut mixture and top with remainign batter.

Sprinkle with remaining walnut mixture. Bake 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. With dull knife loosen edge of cake from pan. With large spatula, lift cake and cool completely on wire rack. Cut into 3 inch squares.