In large mixing bowl, combine the flour, sugar and almonds.
Stir in half of the cranberries and toss to coat. Set aside.
In another bowl, mix the butter, eggs, almond and vanilla extracts and cinnamon.
Add the wet mixture to the dry mixture.
Spread the batter into a greased 8x8 baking pan.
Sprinkle with remaining cranberries (pushing berries halfway into the batter).
Bake at 350º Fahrenheit for 40 minutes, or until a wooden pick inserted near the center comes out clean.
Serve warm with ice cream or whipped topping.
Notes
Cranberry Distribution: Ensure even distribution of cranberries throughout the cake batter to achieve balanced flavor in every bite. Rather than simply sprinkling the cranberries on top, consider folding them gently into the batter. This technique disperses the cranberries more evenly, preventing them from sinking to the bottom during baking.
Almond Variation: Experiment with different nuts or add-ins to customize the flavor profile of your cranberry cake. Instead of chopped almonds, try using chopped walnuts, pecans, or even shredded coconut for a unique twist. You can also incorporate dried fruits like raisins or chopped apricots for added texture and sweetness.
Moisture Retention: To keep your cranberry cake moist and tender, avoid overmixing the batter once the wet and dry ingredients are combined. Overmixing can result in a tough texture. Additionally, consider using buttermilk or sour cream in place of some of the butter for added moisture and richness. These dairy products contribute to a softer crumb and enhance the overall flavor of the cake.