Ingredients
COFFEE CAKE
1/2 cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (16 ounce) can whole-berry cranberry sauce
1/2 cup chopped pecans
ALMOND GLAZE
3/4 cup powdered sugar
1 tablespoon water
1/2 teaspoon almond extract
Preparation
CAKE: Cream butter and sugar until light and fluffy. Add eggs; beat well.
Sift together dry ingredients.
Add to creamed mixture alternately with sour cream, beating well after each addition. Stir in almond extract.
Spoon 1/3 of batter into greased and floured 10-inch tube pan. Spread 1/3 cranberry sauce over batter. Repeat layers twice more, ending with cranberry sauce.
Sprinkle pecans over top.
Bake at 350 for 1 hour.
Cool on rack for 10 minutes.
Remove from pan.
Drizzle almond glaze over top.
ALMOND GLAZE: Combine all ingredients, mixing well.
