Preheat the oven to 350 F. Combine cranberries, ⅓ cup sugar and pecans; and stir to combine. Pour the cranberry mixture into a generously buttered any cake pan or a 10" pie plate.
Batter
Combine the butter and ⅔ cup sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
Spread the thick batter over the cranberry mixture in the pan. It might look uneven, and that's ok.
Bake for 40-50 minutes, test doneness with a toothpick to make sure the batter is cooked through.
Once done, the cake needs to be removed from the pan shortly after it has been taken from the oven or the cranberries will stick.
Place a flat plate over the cake and, using hot pads, flip it over to invert the cake. Set the plate on the table or counter and carefully remove the cake pan.
Once slightly cooled, sprinkle with confectionary sugar.
Serve warm with whipped cream or vanilla ice cream.