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Ingredients

2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup sugar ¾ cup margarine 1 cup sour cream 2 eggs 1 teaspoon almond extract 1 (16 ounce) can whole berry cranberry sauce 1 cup confectioners' sugar 1 tablespoon almond extract water as needed

Nutrition Info

470.1 calories carbohydrate: 69.5 g cholesterol: 47.3 mg fat: 19.6 g fiber: 1.3 g protein: 4.7 g saturatedFat: 5.7 g servingSize: - sodium: 485.1 mg sugar: 43.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
Whisk flour, baking powder, baking soda, and salt together in a large bowl.
Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture, beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
Bake in the preheated oven until golden and cooked through, about 40 minutes.
Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.

1 coffee cake

We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.