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Preheat oven to 350 degrees Grease 10 inch spring form pan.
Beat 1/2 cup butter, 1 cup sugar, and vanilla in a largee bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg before adding the second. Whisk 2 cups flour, baking powder 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.
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Spread 1/2 batter in prepared pan. Combine cranberries with 1/2 cup 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 separate bowl until topping looks like crumbs. Sprinkle topping evenly over cake.
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