Ingredients:

• 6 T unsalted butter
• 3 C fresh or frozen cranberries (NOT dried)
• 3/4 C granulated sugar
• 2 T red jam
• 1/2 tsp vanilla extract
• 1 C all purpose flour
• 1/4C blanched slivered almonds
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 C milk
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 6 T unsalted butter, softened
• 3/4 C sugar
• 3 large eggs, separated

Instructions:

1. FOR TOPPING:
   Grease and flour 9-inch round cake pan, line with parchment paper round and spray with cooking spray.
   Melt 6 T butter in large nonstick skillet over medium heat. Add cranberries, sugar, and jam and cook until cranberries are just softened. Strain cranberry mixture over a bowl, reserving juices.
   Add strained juices to empty skillet and simmer over medium heat until syrupy and reduced to 1C, about 4 minutes. Off heat, stir in vanilla.
   Arrange strained berries in single layer in prepared pan. Pour juice mixture over berries and refrigerate for 30 minutes.

2. FOR CAKE:
   While berries are refrigerating, make sure oven rack is in center position and heat oven to 350 degrees.

   Process almonds and 1/4C flour in food processor until finely ground. Add remaining flour, baking powder, and salt and pulse to combine.

3. Whisk milk and extracts in small bowl. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in egg yolks, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture.

4. Using a clean bowl and beaters, beat egg whites on medium-high speed until they hold soft peaks, about 2 minutes. Whisk 1/3 of whites into batter, then fold in remaining whites.

   Pour batter over chilled cranberry mixture and bake until toothpick inserted in center comes out clean, 35 - 40 minutes.

   Cool on wire rack 10 minutes, then run paring knife around cake and invert onto serving plate.