1/2 c Butter or margarine;
-softened 1 c Sugar
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
8 oz Commercial sour cream
3/4 ts Almond extract
16 oz Whole-berry cranberry sauce
1/2 c Finely chopped pecans
Glaze Glaze: 3/4 c Powdered sugar; sifted
1 tb Warm water
1/2 ts Almond extract
Recipe by: Southern Living
Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract. Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half the cranberry
sauce, swirling partially through batter with a knife. Repeat with remaining batter and cranberry sauce. Sprinkle with pecans. Bake at 350 degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert 10-inch coffee cake.
cup. —–