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Preheat the oven to 350 ℉. Prepare 9X9 inch baking dish with baking spray or parchment paper.
Using an electric mixer, cream together butter and sugar for 2 minutes until fluffy.
Add eggs, vanilla, and almond extract and mix for 1 minute, until mixture is fluffy.
Add sour cream, zest of one orange, and orange juice and mix well.
In separate bowl combine flour, salt, baking powder, and baking soda. Add to wet ingredients and mix until just combined and all flour pockets are gone, careful not to overmix.
Gently stir in cranberries, then spread into prepared 9X9 inch baking dish.
In small bowl combine the butter, sugar, and flour and mix with a fork, breaking up the butter in to small pieces. Add in the sliced almonds and gently stir well. Sprinkle evenly over cake batter.
Bake at 350 ℉ on a middle shelf for 40-45 minutes or until inserted toothpick comes out clean. Allow cake to cool for 10-15 minutes before glazing or the glaze could melt into the cake.
While cake is cooling, combine ingredients for the orange glaze, and mix until smooth. Drizzle over cake evenly. Enjoy!