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
• 1 cup powdered sugar
• 1 tsp. fresh lemon juice
• Pinch of salt