Sally'S Cranberry Coffee Cake

• 3/4 c. margarine, softened
• 1 1/2 c. sugar
• 3 eggs
• 1 1/2 tsp. almond extract
• 3 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. soda
• 3/4 tsp. salt
• 1 1/2 c. sour cream
• 1 (16 oz.) can whole berry cranberry sauce
• 1/2 c. chopped walnuts (lightly press nuts and cranberries into top before baking)

1. In large bowl, cream margarine and sugar until light.
2. Add eggs, one at a time, beating thoroughly after each addition.
3. Beat in almond extract.
4. Sift together flour, baking powder, soda and salt.
5. Add to creamed mixture alternately with sour cream, beating well after each addition.
6. Spoon a third of batter into greased and floured Bundt or other 12-cup tube pan.
7. Crumble a third of cranberry sauce over batter.
8. Repeat layers two more times, ending with cranberry sauce.
9. Sprinkle nuts over top.
10. Bake at 350u0b0 for 1 hour or until cake tests done.
11. Cool in pan 5 minutes.
12. Remove from pan and cool on wire rack.
13. Serve warm or cooled.
14. Drizzle glaze over top.
15. Serves about 20.

margarine, sugar, eggs, almond extract, allpurpose, baking powder, soda, salt, sour cream, cranberry sauce, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=90312 (may not work)