Cranberry Sour Cream Coffee Cake

Moist, delicious, and very tender! Freezes beautifully if wrapped tight.

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

Preheat oven to 350°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. Add to creamed mixture, alternating 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°F for 40 to 45 minutes or until done. Let cool completely and then add glaze.

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

Allergy Warning: Contains milk and eggs and wheat and other nuts