Cranberry Almond Cake

Directions

In a medium bowl, stir together the flour and baking powder until very well combined. Set the flour mixture aside. Preheat the oven to 350ºF. 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 and beat again until the mixture is very light and creamy in texture . Add half of the flour mixture and beat on low until the flour is incorporated. Add half of the milk and beat until incorporated . Repeat with the second half of the flour and then with the second half of the milk. The end product should be a light, fluffy cake batter. Rinse the cranberries and then roughly chop them so that that each berry is at least cut in half. Fold 1/2 of chopped cranberries into the cake batter. Spread the cake batter into a 9-inch pie plate coated with non-stick spray, the sprinkle the second half of the cranberries over top. Use your fingers to slightly poke the cranberry pieces down into the top of the batter. Sprinkle the almonds over top and press them lightly into the cake batter. Bake for 35 minutes, or until the cake and almonds are lightly browned on top.