This tasty torte comes from Lottie + Doof, and is a perfect solution for breakfast or an afternoon snack. I ended up cutting out half of the sugar called for in the original recipe, and even still, find this pleasantly sweet.
Recipe modified from Lottie+Doof
1 c. flour
1 tsp. baking powder
generous pinch of salt
1/2 c. butter, room temperature
1/2 c. sugar, plus 1 Tbsp. for topping
2 large eggs, room temperature
2 drops almond extract
1 heaping c. fresh or frozen cranberries
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour baking powder and salt.
In a separate bowl, cream together the butter and sugar until fluffy.
Add eggs, one at a time, and then add the almond extract.
Add the flour mixture and beat on medium speed until just combined.
Spread batter into greased 9x9" dish, or a 9" springform pan.
Arrange the cranberries on top of the batter in a single layer, and sprinkle with remaining Tbsp. of sugar.
Bake at 350 degrees for 40-45 minutes, or until toothpick inserted comes out clean and top is golden brown.
Stores up to 4 days at room temperature.