•1 cup sliced almonds
•2 Tablespoons unsalted butter, melted
•2 Tablespoons light brown sugar, packed
For the cake:
•1 teaspoon baking powder
•1/4 teaspoon salt
•3 large eggs
•2 cups granulated sugar
With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.
Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 60-70 minutes.
Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.