Cranberry Breakfast Cake

Preheat oven: 350° F.

Grease a 9" spring-form pan or a 9" tart pan with removable bottom.

1 cup sugar

1/2 cup butter, melted (1 stick)

1 tsp almond extract

2 eggs

1 cup flour

1 tsp baking powder

Pinch of salt

1 cup fresh cranberries

2 Tbsp sugar for topping (I used Turbinado Sugar...I like the way raw sugar adds a little crispness to the crust.)

Mix the butter and sugar. Add the almond extract and eggs, combine well.

Add the dry ingredients and mix well.

Spread the batter into the prepared pan. Press the fresh cranberries into the top and sprinkle with the two tablespoons of sugar.

Bake for 35 minutes. Let the cake cool in the pan before removing the sides.