Cranberry, Orange & Almond Cake

Preheat oven to 300° F. Grease a 10 inch springform pan with butter.

Topping: Combine almonds, butter and brown sugar in a bowl and refrigerate.

Combine the flour, baking powder and salt in a bowl.

Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume. About 5 minutes.

Turn mixer to low and slowly add butter. Turn mixer to medium speed and beat for 2 minutes. Add vanilla, zest, and orange juice and stir.

Slowly fold in ½ Cup of the flour mixture at a time into the egg and sugar mixture.

When all of the flour mixture has been added, add cranberries and stir gently to incorporate.

Pour into pan and top with almond mixture. Bake on middle rack for 1 hour, then place a piece of foil on top of the cake to prevent burning and bake for another 25 minutes or until toothpick inserted into the center of the cake comes out clean.

Cool cake in pan on cooling rack for 10 minutes and then remove pan and cool cake on cooling rack.