- 1 cup all purpose flour
- 1 teaspoon baking powder
- Generous pinch of salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar, plus two tablespoons for topping
- 2 large eggs, at room temperature
- 2 drops almond extract
- 1 heaping cup fresh or frozen cranberries
Preheat oven to 350 degrees. Butter 9″ springfoam pan.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a separate bowl, cream butter and 1 cup sugar with paddle attachement, until fluffy. Add eggs, one at a time. Then add almond extract.
Slowly add flour mixture. Beat on medium speed until combined. Spread mixture onto prepared pan. Arrange cranberries on top of batter, in a single layer. Sprinkle evenly with remaining sugar.
Bake in oven for 40-45 mins, or until the toothpick inserted into centre comes out clean. Let cool and then sift icing sugar on top if you desire. Remove from pan onto a pretty serving platter.