A cranberry packed cake that's easy to put together. It works for a quick breakfast or snack, on a brunch table, or for dessert dressed up with ice cream, whipped cream, or powdered sugar.
Preheat oven to 325F ( for glass pie plate) or 350F (for metal pans). Greases your pan well with butter or cooking spray.
in the bowl of a stand mixer (or can be done with a hand mixer if you choose) beat together the butter and sugar until fluffy and creamed together - 3-4 minutes.
while the butter is being whipped up, mix together the dry ingredients in another bowl - flour, baking soda, baking powder and salt.
When the butter is ready, add the eggs, one at a time. Scrape down bowl as needed to make sure the butter is incorporated. Add the vanilla extract, orange peel and yogurt. Mix well.
With the mixer on low, add the dry ingredients. it will be a very thick dough. Pour in the cranberries and mix slightly. Then remove the bowl from the mixer and finish folding in the cranberries by hand. It is going to look like more berries than dough. Spread into your prepared baking pan.
to make the streusel, combine the sugar, almond flour, white flour and almonds in a small bowl. Pour in the butter and mix well with a fork.
Using your fingers, drop small pieces of the streusel mix over the cake batter. There will not be enough to totally cover the top, just distribute evenly. Grate bit bit of fresh nutmeg over the top.
Bake 50-55 minutes until a pick comes our clean. Let cool at least 30 minutes. If using a spring form pan, remove the side and let it finish cooling.
If desired, make a sugar icing and drizzle over the cake, sprinkle with sugar, or leave plain and serve with ice cream. Or make a thin custard sauce, with notes od almond extract and nutmeg, and serve over a slice of cake.