Moist Cranberry Coffee Cake

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 cup sliced almonds
• 3/4 cup confectioners' sugar
• 2 tablespoons water
• 1/2 teaspoon almond extract

1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
2. Spread half of the batter into a greased 10-in. tube pan; top with half of the cranberry sauce. Repeat layers. Sprinkle with almonds. Bake at 350u0b0 for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the glaze ingredients until smooth; drizzle over coffee cake.

butter, sugar, eggs, almond, flour, baking powder, baking soda, salt, sour cream, wholeberry, almonds, sugar, water, almond

Taken from www.tasteofhome.com/recipes/moist-cranberry-coffee-cake/ (may not work)