Ingredients:

3 C. flour
2 C. old-fashioned or quick oats
1 1/4 C. sugar, divided
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. ground nutmeg
1/2 C. butter, cut into small pieces
1 roll almond paste
1 (12-oz.) pkg. whole cranberries, washed and drained
8 ozs. plain yogurt
2 eggs
1 t. almond extract
2 T. melted butter

Methods:

Preheat oven to 375° F. Grease 2 (9-inch) layer cake pans.
Combine flour, oats, 1 cup sugar, baking powder, baking soda, salt, nutmeg and butter. Mix with a mixer or in a food processor until the butter is very small and ingredients are well mixed. Dump into a large bowl.

Using the large hole side of a box grater,grate the almond paste directly into the flour and toss.

In a food processor,coarsely chop the cranberries and add to the flour mixture.

Stir in yogurt,eggs and almond extract until well mixed and the thick batter comes together in a ball.

Divide the dough in half and pat into the greased cake pans. Brush tops with melted butter and sprinkle with remaining 1/4 cup sugar.
Bake for 18 to 20 minutes until the tops are light brown. Slice in wedges to serve.

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