An easy, festive version of this classic breakfast treat!
Combine the almonds, spices, sugar, and flour.
Add in the cold butter and work with your fingers until you have marble sized clumps. Not all of the flour and sugar will be incorporated!
Add in the melted butter. Stir until all ingredients are wet and incorporated. Set aside.
Combine the almonds, spices, and sugar. Set aside.
Cream the butter until light. Add in the sugars and orange zest and beat until mixed, fluffy, and fragrant. About 2 minutes. (It should smell like sugary orange.)
Add in the eggs, vanilla, sour cream, baking powder, baking soda, and salt. Beat until well mixed.
Alternate between adding flour and adding liquid (milk and orange juice), beating after each addition.
(I usually do 1/2 cup flour, beat, 1 cup milk, beat, 1 cup flour, beat, 1 cup milk, beat, 1 cup flour, beat, orange juice, beat, 1 cup flour.)
Stir in the cranberries.
Grease a loaf pan.
Measure parchment paper to the size of a loaf pan. Leave some overhang! Grease this parchment paper as well.
Add enough dough to fill 1/4 of the pan. Sprinkle filling to cover the first layer. Repeat until you reach 1/2 inch from the top of the pan. (End on a layer of batter, not filling.)
Sprinkle your topping over the final layer of batter. Repeat on pan 2.
Bake in a 350°F oven for 1 hour until a knife inserted in the center comes out clean. (If you overstuffed one of your pans like I did, you will need to bake an additional 30 minutes!)
*You can choose to slice your cranberries, coarsely chop them, throw them in a food processor, or bake them whole. I did a mixture of halved and whole.