In medium bowl stir together all topping ingredients until crumbly: set aside.
Heat oven to 350 degrees. Spray the bottom and sides of a 9” springform pan and sprinkle the bottom with ¼ cup chopped almonds. Set aside.
In large mixer bowl combine 1 cup sugar, ½ cup butter and 1 tsp. vanilla. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes). Add eggs; continue beating, scraping bowl often, until well mixed (1-2 minutes). Continue beating, adding 2 cups flour, baking powder, baking soda and salt alternately with sour cream until well mixed (1-2 minutes).
Spoon half of batter into prepared pan on top of almonds, spreading 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. Cover. (I usually wait about 15-20 more minutes and take a spatula underneath the coffee cake and remove the bottom. It’s not easy to do….be careful, but it works). This coffee cake is DELICIOUS!