1-1/2 c. flour
1-1/2 tsp. baking powder
1/2 c. butter at room temperature
1 c. sugar
2 large eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. milk
1-1/2 c. fresh cranberries
1/2 c. sliced almonds
In a medium bowl combine the flour and baking powder.
In a large bowl, beat the butter and sugar together with a mixer until they are light and fluffy.
Add the eggs, vanilla and almond extract. Beat on high for 1 minute until creamy.
Add half the flour mixture and beat on low until the flour is incorporated.
Add half of the milk, and beat until incorporated. Repeat.
Beat on high for 1 minute.
Spread in a buttered 9" pie plate.
Sprinkle with the almonds and gently press them into the batter.
Bake for 35 minutes until the cake and almonds are lightly browned on top.