In the bowl of an electric mixer, beat sugar and tofu for about 5 minutes until light and fluffy. Add the butter, vanilla and almond extracts and continue to beat for another 2 minutes. Gradually add flour and beat until combined.
Fold in cranberries by hand.
Spray a 9x 13 pan with cooking spray and evenly spread the batter.
Combine the flour and sugar in a bowl and set aside. Melt the butter.
Combine the almond, butter, flour and sugar and sprinkle over the top, pressing lightly.
Bake for 35-40 minutes or until a toothpick comes out clean.