For the cranberry coffee cake:

1. Preheat oven to 350°F. Generously grease and flour a tube pan or bundt pan. Set aside.
2. In a large bowl with a hand mixer, cream together the butter and sugar. Add the eggs one at a time, beating thoroughly after each addition.
3. Add the buttermilk and beat to combine. Set aside.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the flour mixture to the wet ingredients and stir until just combined. Pour half the batter into the prepared pan.
6. Spoon the cranberry sauce over the batter and top with the remaining batter. Smooth the top with a spatula and bake for 40–60 minutes, or until a cake tester comes out clean. Rest in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

For the white chocolate glaze:

1. Melt the white chocolate and coconut oil together in a small microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Let cool for 2–3 minutes until slightly thickened.
2. Drizzle the glaze over the cooled cake in a zigzag pattern. Immediately scatter the toasted almonds over the top before the chocolate sets. Let the glaze firm up for 10 minutes before slicing.