Preheat the oven to 350°F (175°C).

Grease a 9-inch springform pan and set aside.

In a saucepan, combine cranberries, brown sugar, and water, then bring to a boil.

Reduce heat and let the cranberry mixture simmer for 10 minutes, stirring occasionally.

Stir in the cornstarch and cook until thickened, then set aside to cool.

In a mixing bowl, beat together unsalted butter and almond butter until creamy.

Add granulated sugar and continue beating until light and fluffy.

Mix in eggs one at a time, ensuring each is fully incorporated.

Sift together flour, baking powder, and salt, then gradually add to the wet ingredients.

Stir in vanilla extract until the batter is smooth.

Pour the batter into the prepared springform pan.

Spread the cooled cranberry mixture over the top of the cake batter.

Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 30 minutes before removing the springform ring.