2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. sugar
2 eggs
1 c. sour cream
1 tsp. almond flavoring
8 oz. whole cranberry sauce
1/2 c. slivered or sliced almonds

Combine flour, baking soda, baking powder and salt together. Set aside.

Cream butter and sugar. Add eggs to creamed mixture, mix. Add dry ingredients to creamed mixture alternately with sour cream. Mix in almond flavoring.

Spread half of the batter in a 9x13 pan. Spread all of the cranberry sauce over batter. Spread remaining batter over sauce. Top with almonds. Bake at 350 for 45-50 minutes. Drizzle with icing while cake is still warm.

ICING FOR COFFEE CAKE:

1 c. powdered sugar
2 tbsp. warm water
1/4 tsp. almond flavoring

Mix all ingredients together. Drizzle over cake while cake is still warm.