Ingredients
1 cup butter, softened1 cup sugar2 large eggs, room temperature1 teaspoon almond extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup sour cream1 can (14 ounces) whole-berry cranberry sauce1/2 cup chopped walnutsOPTIONAL GLAZE:1/3 cup confectioners’ sugar1/2 teaspoon almond extract2 to 4 teaspoons warm water
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 extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts.
Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack.
For glaze, in a small bowl, mix confectioners’ sugar, extract and enough water to reach a drizzling consistency. Spoon over cooled coffee cake.
