Preheat oven to 350 degrees. Spray 9-inch springform pan with cooking spray.
In a large mixing bowl, beat 6 tablespoons butter and ¾ cup brown sugar with electric mixer on medium speed until creamy.
Add eggs, one at a time, beating well after each addition. Stir in almond extract.
With mixer on low speed, add in ½ the gluten free Bisquick and ½ the milk and beat until incorporated. Add in the remaining Bisquick and milk and beat until smooth. Stir in chopped cranberries.
In a small bowl, add all the streusel ingredients and use a fork to combine. The mixture will be crumbly.
Spoon the batter into the prepared pan and spread with a rubber spatula. Sprinkle the streusel over the batter.
Bake 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Remove the side of the pan, then slice and serve.
Notes
Take time to toast the sliced almonds. It only takes a few minutes, but toasting the almonds brings out their nutty flavor.
Use pure almond extract instead of the imitation variety. Pure extract will add the best flavor to the cake.
I use fresh cranberries in this recipe. If you use frozen cranberries, do not thaw. It might be easier to chop frozen cranberries in a food processor.
Be careful not to overbake the cranberry cake. Start checking the cake at 35 minutes and take it out of the oven as soon as a toothpick, inserted in the middle, comes out clean.