MOM'S CRANBERRY SWIRL COFFEE CAKE

MOM'S CRANBERRY SWIRL COFFEE CAKE image

Yield 12 large slices

Number Of Ingredients 16

CAKE:
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Baking Powder
2 cups Flour
1/2 cup Butter
1 cup Sugar
2 Eggs
1 cup Sour Cream
1 teaspoon Almond Extract
1 can Whole Berry Cranberry Sauce
1/2 cup Sliced Almonds
GLAZE:
1/2 teaspoon Almond Extract
3/4 cup Powdered Confectioners Sugar
1 tablespoon Warm Milk

Steps:

Sift flour, baking soda, powder & salt, set aside. Cream butter, sugar and eggs. Add dry ingredients, alternating with sour cream & beat well. Add 1 teaspoon almond extract amd beat again. Pour half the batter into well-greased tube or bundt pan. Spoon 1/2 can of cranberry sauce over the batter, spreading well. Cover with remaining batter, then top with remaining cranberry sauce & carefully spread. Sprinkle 1/2 cup of sliced almonds. Bake at 350 for 50 minutes. When cool, remove from pan and drizzle with glaze.