I loved this cake (as did the others I shared it with)! I'm not usually a big fan of coffeecakes because I find them to be too dry, but the cranberries on this one really did something great for it.
1 c. sugar
1/2 c. butter (one cube)
2 eggs
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c. all-purpose flour
1 c. sour cream
1 tsp almond flavoring
1 can whole cranberry sauce
1/2 c. sliced almonds
Glaze:
3/4 c. powdered sugar
1/2 tsp almond extract
2 T. water
Cream together sugar and butter. Add eggs, baking powder, soda, and salt. Add flour, sour cream, and almond flavoring and mix well. Grease and flour a bundt pan and spoon 1/3 batter into the bottom. Spoon half of the cranberry sauce on top. As well as you can, evenly distribute 1/3 of the batter on top of the cranberries, then layer the remainder of the cranberry sauce, followed by the remaining 1/3 batter. Sprinkle with chopped nuts. Bake at 375 for 45-50 minutes. Cool. Gently loosen edges of cake from the pan with a skinny knife or spatula, then invert cake onto serving platter. Mix glaze ingredients and drizzle over top of cake.
(Source: www.thesisterscafe.com)
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