Cranberry Almond Cake

Preheat the oven to 350 °F (175 °C) and line a 9" springform pan with a piece of parchment paper to guarantee that there's no leakage during baking and that the berries don't stick to the pan.
Rinse and pat dry the cranberries. Pour over the bottom of the pan.
2 1/2 cups (250 grams) fresh cranberries
In a large mixing bowl, mix together the melted butter or coconut oil, sugar, eggs, vanilla extract, almond extract and salt until well combined.
3/4 cup (168 grams) unsalted butter, 1 1/2 cups (300 grams) granulated sugar, 3 large eggs, 1 teaspoon almond extract, 1/2 teaspoon vanilla extract, 3/8 teaspoon salt
Pour the flour on top and the baking powder over that. Give the baking powder a little stir so that it incorporates in with the flour a bit.
1 1/2 teaspoons baking powder, 1 1/2 cups (188 grams) flour
Then use a silicone spatula to fold in the flour.
When no more streaks remain, evenly scoop the batter over the cranberries.
Bake for 35 minutes or 45-55 minutes for the dairy-free version. The cranberries will float to the top of the batter. It will be a nice golden brown, have formed a nice crisp thin layer of crust at the top and a toothpick inserted in the middle will come out clean.
Let cool completely.

If serving the cake today, prepare the glaze.
In a small bowl, mix together the powdered sugar, almond extract (use 1/4 teaspoon if you don't want a strong almond flavor), vanilla extract, salt and 4 teaspoons of milk.
1 cup (120 grams) powdered sugar, 1/2 teaspoon almond extract, 1/2 teaspoon vanilla extract, 4 teaspoons milk, pinch salt
Pour over the cake.
Cover and store at room temp for up to 1 day or cover and refrigerate for up to 4 days. Let it come to room temperature before serving as it hardens in the fridge. Letting it come to room temp will make it soft again.