Cranberry Buckle

Name: Cranberry and Candied Ginger Buckle
Yield: 12
Ingredients: 85 g Candied ginger; 1 12-ounce bag Cranberries, fresh or frozen; 3 Eggs, large; 390 g All purpose flour; 42 g Almond flour; 1 tbsp Baking powder; 3 tbsp Brown sugar, packed; 1 tsp Cinnamon, ground; 1 Confectioners sugar to serve; 1 cup Granulated sugar; 1/2 tsp Kosher salt; 1 tbsp Vanilla extract; 1 cup Sour cream