Cranberry Swirl Coffee Cake
1/2 cup butter
1 cup sugar
1 tsp. Clabber Girl Baking Powder
1 tsp. baking soda
2 cups all-purpose flour
1/2 tsp. salt
1 cup sour cream
1 tsp. almond extract
1 (8 oz.) can whole cranberry sauce
1/2 cup chopped walnuts
1 cup confectioners sugar
3 Tbsp. milk
1/2 tsp. almond extract
Preheat oven to 350 degrees. Grease and flour a 9 inch tube pan.
Cream together the butter and the sugar until light. Add the eggs and stir well. In another bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture alternatively with the sour cream to the butter mixture. Stir in the almond extract and mix only until just combined.
Pour 1/3 of the batter into prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat ending with the batter on top. Sprinkle nuts on top.
Combine all ingredients in a small bowl, blending well. Remove warm cake from pan and drizzle with glaze.
Bake 55 to 60 minutes or until toothpick inserted in middle comes out clean. Cool in pan 10 minutes.