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1
For the topping:
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2
Adjust oven rack to middle position and heat oven to 350 degrees.
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3
Grease and flour 9-inch round cake pan, line with parchment paper round, and spray with cooking spray.
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4
Melt butter in large nonstick skillet over medium heat.
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5
Add cranberries, sugar, and jam and cook until cranberries are just softened, about 4 minutes.
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6
Strain cranberry mixture over bowl, reserving juices.
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7
Add strained juices to empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes.
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8
Off heat, stir in vanilla.
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9
Arrange strained berries in single layer in prepared pan.
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10
Pour juice mixture over berries and refrigerate for 30 minutes.
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11
For the cake:
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12
Process almonds and 1/4 cup flour in food processor until finely ground.
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13
Add remaining flour, baking powder, and salt and pulse to combine.
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14
Whisk milk and extracts in measuring cup.
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15
With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes.
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16
Beat in egg yolks, one at a time, until combined.
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17
Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture.
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18
Using clean bowl and beaters, beat egg whites on medium-high speed until they hold soft peaks, about 2 minutes.
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19
Whisk one-third of whites into batter, then fold in remaining whites.
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20
Pour batter over chilled cranberry mixture and bake until toothpick inserted in center comes out clean, 35 to 40 minutes.
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21
Cool on wire rack 10 minutes, then run paring knife around cake and invert onto serving plate.
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22
Serve.
