2 sticks butter
1 c. sugar
2 eggs
1/2 tsp. almond extract
2 c. self-rising flour
1 c. dairy sour cream
1 c. whole berry cranberry sauce
1/2 c. chopped almonds

Heat oven to 350 degrees. Grease a 9 x 13 x 2-inch sheet cake pan. In a large mixer bowl, cream butter. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in almond extract. Stir in flour alternately with sour cream.

Pour batter into prepared pan. Spoon cranberry sauce evenly over batter; spread slightly, but do not try to cover batter. Sprinkle with almonds.

Bake 35 to 40 minutes or until cake pulls slightly away from sides of pan. Drizzle with Glaze. Serve warm.

Note: If using plain flour, sift 3 teaspoons baking powder and 1/2 teaspoon salt with flour.

CONFECTIONERS GLAZE:

1 c. confectioners sugar
2 tbsp. milk
1/2 tsp. vanilla

Combine all ingredients and stir until smooth.

Try this coffee cake on Christmas morning! Sure to be a hit! (Make your fresh cranberry sauce now from fresh cranberries--will keep for months in a covered jar in refrigerator, too.)