Preheat oven to 350
- 1/2 Cup room temp butter
- 1 Cup sugar
- 2 eggs
- 1 t Baking Powder
- 1 t Baking soda
- 2 cups flour
- 1/2 t salt (optional)
- 1 cup sour cream
- 1 t almond extract
- 1 – 160z can cranberry sauce
- 1/2 cup chopped nuts (pecans or almonds)
Cream butter & sugar till fluffy.
Beat in eggs one at a time until smooth.
Combine dry ingredients and alternate adding dry ingredients and sour cream to the butter mixture. Once incorporated, pour 1/2 the batter into a greased 9×13″ pan. Swirl 1/2 of the cranberry sauce and half of the nuts over the batter. Top with remaining batter, followed by the rest of the cranberry sauce and nuts.
Bake in a preheated to 350 degree oven for 40 minutes. Cool completely.
To make the icing. Combine 3/4 cup of powdered sugar and about four TB of water in a small saucepan, and bring to a light boil, add in 1/4 tsp almond extract. Drizzle over coffe cake.