• Preheat the oven to 350°F, then spray a 9x13-inch cake pan with nonstick cooking spray.
• In a large mixing bowl, use a hand or stand mixer to beat 1 cup (2 sticks) softened unsalted butter and 2 ½ cups granulated sugar on medium speed for 3-4 minutes, until the mixture looks pale, thick, and creamy.
• Add 4 large eggs, one at a time, mixing for about 10 seconds after each, just until each one disappears into the batter. Mix in 1 tablespoon pure vanilla extract and 1 teaspoon almond extract until combined.
• In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until combined.
• Add half of the flour mixture to the batter, mixing just until combined. Pour in 1 cup whole milk, mix again, then add the remaining flour mixture and mix just until everything comes together.
• Add half of the cranberries to the batter, then fold them gently with a spatula. Add the remaining cranberries and fold again, scraping the bottom of the bowl to make sure they’re evenly distributed.
• Spread the batter into the prepared pan, building the sides slightly higher than the center, smoothing gently.
• Bake at 350°F for 40-50 minutes, or until a cake tester or toothpick inserted in the center comes out clean or with a few moist crumbs.

Butter Sauce Instructions

• While the cake bakes, make the butter sauce by melting ½ cup unsalted butter in a small saucepan over medium heat. Whisk in 1 cup granulated sugar and ¼ cup heavy cream, and let it come to a gentle simmer for 1 minute while stirring.
• Remove the butter sauce from the heat and stir in 1 tablespoon pure vanilla extract and a pinch of kosher salt. Let the sauce rest off the heat until it is time to serve. It should be warm and pourable when served.
• Slice the cake, spoon the warm butter sauce generously over each piece, and ENJOY!