Preheat the oven to 350°F. Grease an 8-inch round baking pan with butter.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter, and sugar for 3-5 minutes or until combined, scraping down the sides as needed. Add the eggs one at a time and the vanilla extract. Add the Greek yogurt and orange zest.

Slowly add the flour mixture, allowing some to fully mix in before adding the next. Once the flour is incorporated and the batter has formed, fold in the cranberries and ½ cup of sliced almonds.

Transfer the batter into the prepared baking dish and spread out evenly so it reaches the sides of the pan. Sprinkle the remaining sliced almonds on top.