Cranberry-Almond Upside-Down Cake

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4 Tbsp unsalted butter, softened, plus more for brushing

2 1/2 cups fresh cranberries (10.5 oz)

1/2 cup plus 2 Tbsp granulated cane sugar

2 cups raw almonds, toasted and ground in a food processor

1/2 tsp baking soda

1/2 tsp coarse salt

3 large eggs

1 tsp pure vanilla extract

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