Almond and cranberry tea cake

Ingredients
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup butter
1 cup white sugar
2 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup milk
1 cup dried cranberries
pinch of salt
1/3 cup sliced almonds

Method:

Preheat the oven to 350ºF.
In a medium bowl, stir together the flour, salt and baking powder until very well combined. Set the flour mixture aside.
In a large bowl, beat the softened butter and sugar together with a mixer until light and fluffy. Add the eggs, vanilla, and almond extract and beat again until the mixture is creamy in texture. Add milk and beat again. Incorporate flour mixture and mix it in with a spatula.
Add most of the cranberries to the cake batter and spread the cake batter into a 9-inch pie plate coated with non-stick spray, the sprinkle the remaining cranberries over top. Sprinkle the almonds over top and press them lightly into the cake batter. Bake for 35 minutes, or until the cake and almonds are lightly browned on top.