• Start by preheating the oven to 350°F. Then, in a large bowl, combine the flour, baking powder, baking soda, and salt.
• Begin by beating 6 tablespoons of butter and ⅔ cup of sugar using a hand mixer or stand mixer with the paddle attachment. Continue until it's creamy and thoroughly combined. Then, add eggs, vanilla, and almond extract, and mix until well combined, remembering to scrape the sides of the bowl as needed.
• Begin by adding half of the dry ingredients to the butter mixture and beat until they are well combined. Next, incorporate the sour cream and 2 tablespoons of milk into the mixture, making sure everything is thoroughly mixed. Then, introduce the remaining dry ingredients and, finally, gently fold in the cranberries using a rubber spatula.
• Prepare the baking pan by greasing either a 9×9 square or an 8×11 rectangle. Next, pour the batter into the pan and ensure a smooth top. Lastly, make the topping.

Topping:

• Combine butter, sugar, flour, and almond extract. Use a fork to blend the butter into the dry mix. Then, add the sliced almonds and thoroughly incorporate them. Sprinkle this topping evenly over the cake batter. Bake in the oven for 30-40 minutes (start checking at the 30-minute mark) or until a toothpick inserted in the center emerges clean. Allow the cake to cool on a wire rack.

Icing:

• Combine all icing ingredients, adjusting consistency with additional powdered sugar or milk as required, then elegantly drizzle the mixture atop the cake.