Cranberry Crumb Cake with Almonds and Oats | Saveur

Name: Cranberry Crumb Cake with Almonds and Oats | Saveur
Ingredients: 2 cups all-purpose flour (245 g); 3 ⁄ 4 cup rolled oats (75 g); 1 cup firmly packed light brown sugar (200 g); 1 ⁄ 4 cup cane sugar (48 g); 2 tsp. ground cinnamon; 1 tsp. kosher salt; 2 cups plus 2 Tbsp. (2¼ sticks or 9 oz.) unsalted butter, cut into cubes, then left out to soften slightly; 2 ⁄ 3 cup sliced almonds; 2 1 ⁄ 4 cups all-purpose flour (275 g); 1 ⁄ 2 tsp. baking powder; 1 ⁄ 2 tsp. baking soda; 3 ⁄ 4 tsp. kosher salt; 3 ⁄ 4 cup plus 2 Tbsp. (1¾ sticks) unsalted butter, softened, plus more for greasing; 1 1 ⁄ 2 cups (290 g) plus 1 Tbsp. cane sugar, divided; 3 large eggs; 1 tsp. plus ½ tsp. pure vanilla extract, divided; 1 tsp. pure almond extract; 1 cup full-fat sour cream; 10 oz. fresh or thawed frozen cranberries (about 3 cups plus 2 Tbsp.), drained well in a strainer; For the glaze:; 1 cup powdered sugar; 1 tsp. fresh lemon juice; Pinch of salt

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A layer of juicy cranberries lies between moist, spongy cake and nut- and oat-studded crumbs.

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Ingredients

2 cups all-purpose flour (245 g)
3⁄4 cup rolled oats (75 g)
1 cup firmly packed light brown sugar (200 g)
1⁄4 cup cane sugar (48 g)
2 tsp. ground cinnamon
1 tsp. kosher salt
2 cups plus 2 Tbsp. (2¼ sticks or 9 oz.) unsalted butter, cut into cubes, then left out to soften slightly
2⁄3 cup sliced almonds
2 1⁄4 cups all-purpose flour (275 g)
1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 tsp. kosher salt
3⁄4 cup plus 2 Tbsp. (1¾ sticks) unsalted butter, softened, plus more for greasing
1 1⁄2 cups (290 g) plus 1 Tbsp. cane sugar, divided
3 large eggs
1 tsp. plus ½ tsp. pure vanilla extract, divided
1 tsp. pure almond extract
1 cup full-fat sour cream
10 oz. fresh or thawed frozen cranberries (about 3 cups plus 2 Tbsp.), drained well in a strainer
For the glaze:
1 cup powdered sugar
1 tsp. fresh lemon juice
Pinch of salt