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1. Heat the oven to 300 degrees F. Grease a 10-inch round springform pan.
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2. For the streusel, stir to coat the butter, almonds and raw cane sugar in a small bowl; set aside.
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3. Whisk together the flour, baking powder and salt in a medium bowl.
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4. Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
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5. With the mixer on low speed, add the melted butter in a slow stream. Turn the mixer to medium speed and beat for another 2 minutes. Add in the vanilla and mix through.
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6. Gently yet thoroughly fold in the flour mixture, half a cup at a time. Stir in the cranberries.
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7. Scrape the cake batter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake and check the cake at 60 minutes up to 90 minutes until it is golden and a wooden skewer inserted in the center comes out clean. (Mine needed the full 90 minutes.)
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8. 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 onto the wire rack.
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9. Let cool completely before cutting into wedges and serving. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
