1/2 Cup Butter Or Margarine 1/2 Teaspoon Salt 1 Cup Sugar 1 8-Ounce Carton Sour Cream 2 Eggs 1 Teaspoon Almond Extract 2 Cups Flour 1 16-Ounce Can Whole Cranberry Sauce 1 Teaspoon Baking Powder 1/2 Cup Chopped Pecans 1 Teaspoon Baking Soda
Cream butter and sugar, beating at medium speed until well blended. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract.
Spoon 1/3 of batter into a greased and floured 10-inch tube pan. Spread 1/3 of cranberry sauce over batter. Repeat layers twice, ending with cranberry sauce. Sprinkle with pecans. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Let stand 5 minutes; invert cake onto a serving plate and drizzle with glaze.
Glaze
1 Cup Powdered Sugar
1 Tablespoon Warm Water
1/2 Teaspoon Almond Extract
1/2 Teaspoon Vanilla
Combine all ingredients in a small bowl; mix well. Yield 1/4 cup.
2011 Recipe - Calla Ferre - From A 1988 Hometown Collection: America's Best Recipes.
"This coffee cake has an impressive presentation." - Calla Ferre