1-Preheat your oven to 350°F (175°C) and grease your baking pan, choosing either a 9×9 inch square for a thicker cake or an 8×11 inch rectangular one for quicker baking. Avoid an 8×8 inch pan to get the best results!

2-Whisk together the dry ingredients for the cake: 1 ½ cups all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, and ¼ teaspoon salt in a bowl.

3-In another bowl, cream 6 tablespoons of softened unsalted butter with ⅔ cup granulated sugar until it’s nice and creamy. Then, beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 ¼ teaspoons almond extract.

4-Add half of the dry ingredients to the wet mixture, followed by ⅔ cup thick sour cream and 2 tablespoons milk. Mix well, then stir in the rest of the dry ingredients until just combined don’t overdo it!

5-Gently fold in 2 scant cups of fresh cranberries by hand to keep them whole and distribute them evenly.

6-Pour the batter into your greased pan and smooth the top for an even bake.

7-For the topping, mix 3 tablespoons softened unsalted butter, ⅓ cup granulated sugar, 3 tablespoons all-purpose flour, and ⅛ teaspoon almond extract until crumbly, then stir in ½ cup sliced almonds and sprinkle it over the batter.

8-Bake for 30-40 minutes, starting to check at 30 minutes. It’s done when a toothpick comes out clean from the center.

9-Let the cake cool completely on a wire rack before moving on.

10-Whisk together the icing: ⅓ cup powdered sugar, 1 ½ teaspoons milk, and a drop of almond extract, then drizzle it over the cooled cake.