Cranberry Tea Cake - cooking recipe

Ingredients

2 cups cranberries (said fresh, I use frozen)
1/2 cup brown sugar
1/2 cup almonds, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/2 pint sour cream
2 eggs, beaten
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

Preparation

Coarsely chop cranberries.
Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
Cream butter and sugar.
Add vanilla, sour cream, and eggs; mix thoroughly.
Sift together flour, baking soda, baking powder, and salt.
Stir into egg mixture just until moistened.
Pour 1/2 of batter into greased Bundt pan or 8\" round cake pan.
Spread 1/2 of cranberry mixture over the top.
Repeat with remaining batter and cranberries.
Bake 50-60 min at 350.
Remove from pan and cool on rack.
Dust with powdered sugar.