1 c. butter, softened
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. light sour cream
1 tsp. vanilla extract
1 (16 oz.) can whole berry cranberry sauce
1/2 c. chopped pecans

SUGAR GLAZE:

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

Preheat oven to 350 degrees. In a large mixing bowl, cream butter with mixer on medium speed. Add sugar, eggs, flour, salt, baking powder and sour cream, beating well on medium speed. Stir in vanilla. Pour batter into a greased 13"x9"x2" pan. Spread cranberry sauce over batter and sprinkle with nuts. Drizzle with glaze and bake for 35 minutes.

GLAZE: Mix all ingredients together. This is a very moist breakfast or coffee cake.