Moist, delicious and very tender!

Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• (1) 8 oz carton sour cream
• 1 tsp almond extract
• (1) 16 oz can whole-berry cranberry sauce
• 1/2 cup chopped pecans
• 3/4 cup powdered sugar
• 1/2 tsp almond extract
• 1 Tbsp warm water

Directions:

Preheat oven to 350 degrees F. Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt and add to creamed mixture alternately with the sour cream, beating well after each addition. Stir in almond extract.

Spread half of the mixture in a greased and floured 9x13-inch pan. Spoon half of the cranberry sauce on the batter; spread evenly. Repeat layers. Sprinkle with pecans. Bake at 350 degrees for 40-45 minutes or until done. Cool slightly and drizzle with glaze.

Glaze: Combine powdered sugar, almond extract and water. Beat until lump free.

This coffee cake freezes beautifully if wrapped airtight.

Makes (1) 9x13-inch coffee cake