Preheat oven to 325 degrees F.
Lightly grease and flour an 8-inch springform pan, set aside.
In a small bowl combine 2 cups of flour, salt and baking powder.
In the bowl of a stand mixer combine the butter and granulated sugar. Beat on medium for 3-4 minutes, scraping down the sides as needed, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and blend until combined. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk and blend until smooth. Repeat adding 1/3 of the flour and 1/3 of the buttermilk until both are incorporated. Remove the bowl from the mixer.
In the small bowl used for the flour, add the cranberries and remaining 1/4 cup flour. Gently toss together to coat. Set aside.
Using a rubber spatula, add the grated almond paste until combined. Gently fold the cranberries and any extra flour into the batter taking care not to rupture the cranberries.
Pour the batter into the prepared pan and spread evenly. Sprinkle with the coarse sugar and bake in a 325 degree preheated oven for 55-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.