Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs, room temperature1 teaspoon almond extract2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup sour cream1/3 cup chopped walnuts1 can (14 ounces) whole-berry cranberry sauceGLAZE:3/4 cup confectioners’ sugar2 tablespoons 2% milk1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in almond extract. Combine flour, baking powder, baking soda and salt; add creamed mixture alternately with sour cream, beating well after each addition.
Sprinkle walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter.
Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
