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Pour half the batter into the prepared pan. Swirl half the cranberry sauce over the batter.

Pour the remaining batter over the cranberry sauce, and then swirl the remaining cranberry sauce over the batter.

Sprinkle the almonds over the top.

Bake for 50 to 55 minutes, until golden brown on top.

Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely.

Transfer the cake to a serving plate and drizzle the glaze over the cooled cake. The cake will keep in an airtight container at room temperature for up to 2 days.Crme Frache2 cups (480 ml) heavy cream2 tablespoons buttermilk

Combine the heavy cream with the buttermilk, cover tightly, and let sit at room temperature (in a warm room) for at least 8 hours. Stir the mixture - it should be thick and creamy. If it hasn't thickened completely, cover the mixture again and let it sit in a warm place for another 2 to 3 hours and check it again. When it has a nice, thick consistency, it will keep in an airtight container in the refrigerator for up to 2 weeks.Whole Berry-Cranberry Sauce12 ounces (340 g) fresh cranberries3/4 cup (180 ml) water2/3 cup (147 g) brown sugar1/3 cup (70 g) granulated sugar1/4 teaspoon salt

In a medium saucepan over medium-high heat, combine the cranberries with the water, brown sugar, granulated sugar, and salt and cook for about 15 minutes (after about 10 minutes, remove about 1 tablespoon of the liquid for the cranberry glaze), or until the sauce has thickened and most of the liquid has reduced.

Let the sauce cool completely before using it in the cake. The sauce keeps in an airtight container in the refrigerator for up to 3 days.Cranberry Glaze1 cup (93 g) confectioners' sugar1/2 teaspoon pure almond extract1 tablespoon cranberry juice (reserved from making the cranberry sauce)

Mix the confectioners' sugar, almond extract, and cranberry juice in a small bowl until smooth.Reprinted with permission of Chronicle Books from Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil by Christie Matheson