| 1/2 c Butter or margarine; -softened 1 c Sugar 2 Eggs 2 c All-purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 8 oz Commercial sour cream 3/4 ts Almond extract 16 oz Whole-berry cranberry sauce 1/2 c Finely chopped pecans Glaze Glaze: 3/4 c Powdered sugar; sifted 1 tb Warm water 1/2 ts Almond extract Recipe by: Southern Living Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract. Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half the cranberry sauce, swirling partially through batter with a knife. Repeat with remaining batter and cranberry sauce. Sprinkle with pecans. Bake at 350 degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert 10-inch coffee cake. cup. -----
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