1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. almond extract
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
8 oz. can whole cranberry sauce
1/2 c. chopped walnuts

FOR THE GLAZE:

2/3 c. confectioners' sugar
2 tbsp. warm water
1/2 tsp. almond extract

Grease and flour a 10 inch tube pan. Cream together butter and sugar. Add eggs and almond extract and beat well. Sift together dry ingredients. Add alternately to butter mixture with sour cream.

Spoon half the batter into tube pan. Spread with cranberry sauce, and sprinkle with chopped walnuts. Add remaining batter. Using a knife, swirl the cranberries through the batter.

Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool. While the coffeecake is cooling, prepare glaze. Mix sugar with water until smooth, then flavor with almond extract. Turn coffeecake out on a serving plate. Spread glaze on coffeecake: let set before serving.