CRANBERRY WALNUT COFFEECAKE

FOR THE CAKE:
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups (12 ounces) sour cream
1 (16 ounce) can whole-berry cranberry sauce, divided use
1/2 to 3/4 cup chopped walnuts
FOR THE GLAZE:
3/4 cup powdered sugar
1 tablespoon warm water
1/2 teaspoon almond extract

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan or 10 inch tube pan.

In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Beat in extract.

Sift together flour, baking powder, baking soda and salt. Beat about one-fourth of the dry ingredients into the butter mixture, then beat in 1/2 cup sour cream. Repeat until all of the dry ingredients and sour cream have been added.

Spoon one-third of the batter into the pan. Crumble one-third of the cranberry sauce over the batter. Repeat layers twice, ending with cranberry sauce. Sprinkle with walnuts.

Bake 1 hour or until cake is golden and sides are pulling away from the pan. Let cool in pan 5 minutes, then remove from pan and transfer to a wire rack.

TO PREPARE THE GLAZE:
Stir together powdered sugar, warm water and almond extract until smooth. Drizzle over cake. Serve cake warm or cool.

Makes 20 servings
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