Instructions

1. Adjust oven rack to bottom third and preheat to 325 F.
2. Spray an 8 inch square glass or metal pan with cooking spray.
3. For easy lifting: Tear off 2 sheets of heavy duty foil or parchment paper measuring 16 inches long and fold them 7 ½ inches wide. Place sheets across bottom and up both sides of the pan.
4. Spray inside of foil with cooking spray
5. Measure out all ingredients.
6. Place almonds on a foil lined baking sheet and toast 10-15 minutes until browned and fragrant. Let cool and then chop coarsely.
7. Combine nuts with cranberries and set aside.
8. Combine melted, slightly cooled butter with sugar and whisk to combine.
9. Add in eggs or flax eggs and vanilla and whisk again.
10. In a separate bowl, combine flour, baking powder, salt and cinnamon with a fork.
11. (If using salted, vegan butter, omit extra salt.)
12. Add 1 tablespoon of this flour mixture to the nut and cranberry mixture and stir.
13. Using a rubber spatula, make a well in the center of the dry ingredients and pour in the liquids.
14. Gently stir and fold the batter just until flour lumps disappear. Fold in 3/4ths of the nuts and cranberries.
15. Pour batter into prepared pan. Sprinkle reserved nuts and cranberries on top of cake. Bake 40 – 50 minutes, until a toothpick inserted in the center of cake comes out clean and dry. Let cool completely on a wire rack. For easier cutting, wrap and freeze and cut while frozen. Makes 16 large squares or 32 small rectangles or triangles.
16. Serving suggestions: Serve with eggs and fruit for breakfast, with fruit and cheese at happy hour, dessert, on a picnic or road trip.