Pour melted butter into the bottom and a little bit up the sides of the pan. I know that it sounds like you are doubly greasing here, but you want to make sure that the whole pan is fully greased whereas the melted butter is meant to give flavoring to the topping.
Sprinkle 3/4 cup of the brown sugar over the melted butter.
Pour cranberries over the brown sugar.
Pour the remaining 1/4 cup of brown sugar over the cranberries.
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk together flour, cornmeal, baking powder, and salt.
In another medium-sized mixing bowl or the bowl of a stand mixer, beat almond paste until it is broken up and smooth.
Mix in molasses and butter until fully combined.
Mix in eggs and beat on medium-speed for about three minutes to fully incorporate them.
Add dry ingredients a little bit at a time, mixing until just combined.
Pour batter over topping in the Bundt pan.
Bake for 60 minutes or until a cake tester (or long skewer) inserted into the center of the cake comes out clean.
Cool completely before turning out onto a serving plate.
The idea and recipe for the topping of this Bundt cake came from the Merry Berry Christmas Cake recipe in Jocelyn Adams's fabulous book, Grandbaby Cakes. Her topping uses both raspberries and cranberries, but otherwise the topping recipe is the just about the same.The cake recipe was inspired by and adapted from Bon Appétit's Strawberry-Almond Cornmeal Cake.If you can't find almond paste at the store, you can easily make homemade almond paste from almond flour, powdered sugar, almond extract, and egg.You can use any Bundt pan that you like as long as it holds about 10 cups of batter. I used this one.I leave the cake covered on the counter for up to three days. If you want it to last a little longer than that (up to five days), store it in the refrigerator.