I love making one layer cakes. They’re quick, easy, often look beautiful unfrosted, and there is so much less leftover which means you get to bake something new much more quickly. This cake was born out of necessity. We were a little overzealous during cranberry season and bought a few too many bags, so I needed to use up my cranberries before they became a squishy, rotten mess. I like to try and make these kind of nutty fruit cakes as healthful as possible, so I used a mixture of whole wheat pastry flour, white flour, and almond flour. I also decided to make it an olive oil cake, not because olive oil is especially better for you than butter, but because it keeps the cake fresher longer on your counter. I actually think this cake is even better the next day when the liquid from the cranberries is reabsorbed into the cake and it gets even more tender and moist.