Cranberry Coffee Cake

-softened 1 c Sugar

2 Eggs

2 c All-purpose flour

1 ts Baking powder

1 ts Baking soda

1/2 ts Salt

8 oz Commercial sour cream

3/4 ts Almond extract

16 oz Whole-berry cranberry sauce

1/2 c Finely chopped pecans

Glaze Glaze: 3/4 c Powdered sugar; sifted

1 tb Warm water

1/2 ts Almond extract

Recipe by: Southern Living

Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract. Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half the cranberry

sauce, swirling partially through batter with a knife. Repeat with remaining batter and cranberry sauce. Sprinkle with pecans. Bake at 350 degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert 10-inch coffee cake.

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