Pretty Cranberry Coffee Cake

• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 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 chopped walnuts
• 1/3 cup confectioners' sugar
• 1/2 teaspoon almond extract
• 2 to 4 teaspoons warm water

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
2. Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts.
3. Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack.
4. For glaze, in a small bowl, mix confectioners' sugar, extract and enough water to reach a drizzling consistency. Spoon over coffee cake.

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

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