Cranberry Sour Cream Kuchen

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.

Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.

Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until topping looks like crumbs. Sprinkle topping evenly over cake.

Bake in the preheated oven until cake is lightly browned and a toothpick inserted into center comes out clean or with moist crumbs, 50 to 55 minutes.