Cranberry-Almond Butter Cake with Almond-Ginger Glaze

FOR THE CAKE:
Preheat oven to 350 degrees F. Butter and flour a 10-inch round cake pan. Set aside.

In a large bowl and using an electric beater, beat together the softened butter and sugar until light and fluffy. Scrape down sides of bowl. Mix in the vanilla extract. Add the egg yolk, one at a time, beating for 15 seconds after each egg. Scrape down sides of bowl.

In a small mixing bowl, place the 2 cups of flour, salt, and baking powder. Stir with fork until well incorporated.

Alternating with the buttermilk, add the dry ingredients to the butter/sugar/egg mixture, blending well after each addition. Fold in the almonds and dried cranberries.

Turn batter into prepared cake pan and level with spatula. Place in preheated oven and bake for 40-50 minutes or until toothpick inserted into middle of cake comes out clean.

Cool the cake for 10-15 minutes, and then run a knife along the edge to loosen. Flip pan over onto rack, and then flip back over (and place on serving plate) so rounded surface is ready to glaze.

FOR THE GLAZE:
Pour the melted butter into a medium sized mixing bowl. Add the sugar, milk, almond extract and mix well. Add more milk to reach desired consistency if needed. Blend in the slivered almonds and chopped ginger.

Prick warm cake with fork all over. Drizzle glaze over top of cake, letting glaze run down sides of cake.