Cranberry Crumb Cakes

I found this recipe in the November 2002 Women's Day magazine. It has become a favorite of mine to make during the holidays when cranberries are abundant in the stores. It will make 5 small loaves and it is wonderful to give away as gifts to your friends and neighbors.

2 sticks butter, softened
1 1/2 cups sugar
1 1/2 tsp. ginger
3 1/2 cups flour
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 cup sour cream
3 large eggs
1 tsp almond extract
1 cup fresh or frozen cranberries
1 cup orange flavored dried cranberries

Preheat oven to 350 degrees and grease and flour 5 mini loaf pans. Beat butter, 1 cup of sugar and the ginger until fluffy. Beat in 2 cups of flour until well blended. Remove 1 cup and mix with cinnamon. Set aside and reserve. Whisk remaining, 1 1/2 cups flour, baking powder, baking soda and salt in a bowl. To butter mixture add 1/2 cup of sugar, sour cream, eggs, and extract. Beat until smooth, then fold in cranberries. Spoon into pans. Crumble cinnamon mixture over top. Bake 35 to 40 minutes until a wooden pick inserted in centers comes out clean. Cool. Dust with powdered sugar.