CRUMB: In a medium bowl, combine the almonds, salt, flour, brown sugar, granulated sugar, and cinnamon. Combine with a fork. Use the fork to stir while you pour in the melted butter, breaking up any large crumbs. Place the bowl in the fridge while you make the batter.

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray; set aside.

DRY: In a medium bowl, whisk together the dry ingredients: flour, baking powder, soda, and kosher salt.

BATTER: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter for 2 minutes until light and fluffy. Add sugar and orange zest and continue to beat for another 1-2 minutes. Add the eggs, one at a time waiting until each is incorporated before adding the next. Add the vanilla and almond extract; mix to combine. Stop the mixer; scrape down the sides. With the mixer on low, add the following ingredients, ⅓ of the dry ingredients, then the sour cream, another ⅓ of dry ingredients, then the milk, and finally the remaining dry ingredients. Do not overmix. The batter with be quite thick and that’s okay.

BAKE: Spread half of the batter in the prepared pan. Drop the cranberry sauce in dollops and then spread it out. Top with the remaining cake batter. Use an offset spatula sprayed with cooking spray to help spread it easily. Top with prepared crumb topping. Bake for 55-65 minutes or until a skewer inserted in the center of the cake comes out mostly clean. Loosely tent the cake with foil if the top starts browning too much at any point. Crumbs are fine, just no wet batter! Let cool for 10-15 minutes before removing from the springform pan.