Cranberry Coffee Cake

I've made this coffee cake several times, and it's one of my absolute favorite coffee cake recipes. It's perfect for any season, and it's a great recipe to give away or serve at a party or tea. The recipe is from a dear friend, Connie Scollin. My family met Mrs. Connie on a mission trip that we took to Lima Peru. She is such a godly woman and so much fun to be around. She helped give a tea for me during my engagement, and this coffee cake was served there among a lot of other dainty foods.
I made this cake for a friend of mine that just had a baby. It's perfect for new moms because any leftovers from dessert will work for breakfast the next morning. I wish I had a picture of individual slices because the cake is layered with cranberry, which makes it a colorful cake.




Ingredients:
1 stick butter, softened
1 cup sugar
2 large eggs
1 teaspoon or more almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 (16-ounce) can whole berry cranberry sauce
1/2 cup chopped pecans (or more)

Frosting
3/4 cup powdered sugar
2 Tablespoons warm water
1/2 teaspoon almond extract



Directions:
Preheat oven to 350-degrees for tube pan, 325-degrees for bundt pan. Grease and flour pan. Cream butter and sugar. Add eggs, one at a time, and beat well. Add almond extract. Sift dry ingredients together and add about 1/2 cup at a time, alternating with the sour cream, until all is blended. Put 1/3 batter in pan. Spoon half of the cranberry sauce into pan and swirl through batter. Spoon another 1/3 batter into pan. Layer remainder of sauce; top with remainder of batter and sprinkle with nuts. Bake 50-60 minutes in tube pan. Bake 45-55 minutes in bundt pan. Cool thoroughly before removing from pan. Combine frosting ingredients and drizzle over cake.