Cranberry Coffee Cake

For the cake:

1 C. sugar

1/2 C. shortening

2 eggs

1/2 t. baking soda

2 C. flour

1 1/4 C. sour cream

1 t. baking powder

1/2 t. salt

1 t. vanilla

1 C. fresh cranberries

For the topping:

1/2 C. brown sugar

2 t. cinnamon

1 t. (rounded) unsweetened cocoa

2 T. flour

1/2 C. sliced almonds

2 T. melted butter

To make the cake: Cream together the shortening and sugar. Add remaining cake ingredients, except cranberries, and beat just until blended. Gently fold in cranberries.

To make the topping, blend all topping ingredients together in a small bowl.

Preheat oven to 350 degrees. Grease a two-piece tube pan. Spread half the cake batter in the bottom of the prepared pan. Sprinkle on half the topping. Repeat layers. Bake cake in preheated oven for 45 minutes. Let cool on rack for 15-20 minutes, then remove outside of pan. Let cool completely before removing tube.