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Cranberry Coffee Cake


½ cup butter or margarine softened
1 ½ cups granulated sugar
2 eggs
I ½ teaspoons almond extract
I 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


1 cup confectioner's sugar
3 tablespoons milk
½ teaspoon almond extract

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.

YIELD 14 to 16 servings