Cranberry-Almond Cornmeal Cake

Directions

• In large bowl, whisk together cornbread mix, flour, sugar and baking powder. Stir in eggs, buttermilk and melted butter until combined. Pour batter into a 5-qt. slow cooker coated with cooking spray. Sprinkle batter with cranberries; drop almond filling by heaping tablespoons evenly over cranberries and batter.
• Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 hours. If desired, sprinkle with confectioners' and serve with whipped cream.