1 stick butter
1 c. sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
2 c. flour
1/2 tsp. salt
1/2 pt. sour cream
1 tsp. almond flavoring
1 (7 oz.) can whole cranberry sauce
1/2 c. chopped walnuts

Cream butter and add sugar gradually. Add unbeaten eggs, one at a time. Add dry ingredients alternately with sour cream, ending with dry ingredients. Add flavoring. Grease and flour tube pan. Put layer of batter in bottom of pan, add half of cranberry sauce and spread around evenly. Add remaining batter, putting remaining cranberry sauce on top. Sprinkle with walnuts. Bake in 350 degree oven for 55 minutes. Remove from pan after 5 minutes of cooling.

TOPPING:

Mix well 3/4 cup confectioners' sugar, 2 tablespoons warm water and 1/2 teaspoon almond flavoring. Spread over top of coffee cake after it is taken out of pan, and let topping run over sides of cake.