For the topping, melt butter in a small saucepan then stir in the sugar until dissolved. Pour into a buttered 9” round baking pan (with sides at least 3” high, also use a butter circle of parchment on the bottom), spreading out evenly. Sprinkle over the almonds, then the cranberries in an even layer. Set aside.

For the cake, combine the dry ingredients together. In another bowl beat together the butter, almond paste and sugar together until light and fluffy, about 3 minutes. Add in the eggs, beating well after each addition. Add in a third of the flour mixture, blend well followed by half of the buttermilk. Continue alternating until everything is incorporated. Beat for another 2 minutes.

Allow batter to sit for 20 minutes before baking to help hydrate the flour. Then bake at 350°F for 1 hour and 15 minutes, or until center of cake reaches 200°F using an instant read thermometer. Allow to cool for 20 minutes, then run a knife along the pan edge to loosen, then invert onto a serving platter.

If desired, garnish with some candied almonds - toss nuts with a bit of egg white, just enough to moisten, then toss with sugar. Place on a lined baking sheet and bake at 300°F for 10 minutes, or until sugar crusts (you don't want nuts to brown).

To serve, dust with powdered sugar and candied almonds.