Cranberry Bars

This tasty torte comes from Lottie + Doof, and is a perfect solution for breakfast or an afternoon snack.  I ended up cutting out half of the sugar called for in the original recipe, and even still, find this pleasantly sweet.
 

Cranberry Bars

Recipe modified from Lottie+Doof

1 c. flour

1 tsp. baking powder

generous pinch of salt

1/2 c. butter, room temperature

1/2 c. sugar, plus 1 Tbsp. for topping

2 large eggs, room temperature

2 drops almond extract

1 heaping c. fresh or frozen cranberries

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour baking powder and salt.

In a separate bowl, cream together the butter and sugar until fluffy.

Add eggs, one at a time, and then add the almond extract.

Add the flour mixture and beat on medium speed until just combined.

Spread batter into greased 9x9" dish, or a 9" springform pan.

Arrange the cranberries on top of the batter in a single layer, and sprinkle with remaining Tbsp. of sugar.

Bake at 350 degrees for 40-45 minutes, or until toothpick inserted comes out clean and top is golden brown.

Stores up to 4 days at room temperature.