Cranberry Sour Cream Coffee Cake - Lisa**
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup chopped walnuts or pecans
- 1 (8 ounce) can whole berry cranberry sauce
- 2 cups flour, sifted
- 1/2 teaspoon salt
- 1/2 pint sour cream
- 1 teaspoon almond flavoring
Preheat oven to 350 degrees. Grease and flour tube pan, NOT a bundt pan.
Cream butter; add sugar and unbeaten eggs one at a time.
Add dry ingredients alternating with sour cream ending with dry
ingredients; add almond flavoring.
Put half of batter in bottom of pan. Add half of can of cranberry sauce
and spread around evenly.
Add remaining batter; spread rest of cranberry sauce on top of this. Sprinkle with nuts. (I added them into batter instead of doing this.)
Bake for 45 minutes or until tester comes out clean.
3/4 cups confectionery sugar
2 Tablespoons warm water
1/2 teaspoon almond extract
Combine sugar, almond extract and water. Pour over warm cake and let run.