Glazed Cranberry Coffee Cake
A classic coffee cake with busts of tangy cranberry explosions, perfect for waking you up in the morning with a cup of coffee.
or margarine,, softened
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℉ (180℃) for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert 10-inch coffee cake. Let cake cool completely on wire rack.
Combine icing ingredients, and stir until very smooth. Drizzle icing over cake, and let set. Cut into slices and serve.