brown sugar, lightly packed
Thoroughly cream margarine, 1 cup sugar, and vanilla in large bowl with electric mixer. Add eggs, one at a time, beating until light and fluffy.
Combine flour, baking powder, baking soda, and salt. Add flour mixture and sour cream alternately to creamed mixture, ending with flour. Batter will be thick.
Combine cranberries with remaining 1/4 cup sugar. Spread half of the batter in greased 10-inch springform pan, sprinkle with cranberries; top with remaining batter.
Combine topping ingredients, sprinkle over batter.
Bake at 350* for 50-55 minutes.