Cranberry Coffee Cake

INGREDIENTS:

½ cup butter or margarine softened

1 ½ cups granulated sugar

2 eggs

1 ½ teaspoons almond extract

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup sour cream

1 cup whole-berry cranberry sauce

GLAZE:

1 cup confectioner's sugar

3 tablespoons milk

½ teaspoon almond extract

DIRECTIONS:

Preheat oven to 350° degrees

For cake, cream butter and sugar in a large bowl

Beat in eggs and extracts until well blended

In another bowl, combine flour, baking powder, baking soda, and salt

Add flour mixture to cream mixture, alternating with sour cream

Pour half of batter into a greased 9-inch tube pan

Spoon cranberry sauce over top of batter

Top with remaining batter

Bake 55 to 60 minutes or until a toothpick inserted in center of cake comes out clean

Cool in pan about 10 minutes

For glaze, combine ingredients in a small bowl, blending well

Remove warm cake from pan and drizzle with glaze

Serve