1/2 c. butter
1 c. sugar

2 eggs unbeaten, one at a time; beating well after each addition.
1 c. sour cream
1 tsp. almond extract

2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Stir dry ingredients into creamed mixture, blending well. Spoon half the batter into well greased 9 inch tube pan. Swirl around 1/2 of 8 ounce can whole berry cranberry sauce. Add remaining batter and put rest of sauce on top. Sprinkle with 1/2 cup chopped walnuts. Bake at 350 degrees fro about 50 minutes.

TOPPING:

3/4 c. confectioners' sugar
2 tbsp. warm water
1/2 tsp. almond extract

Dribble over cake, letting frosting run over sides. For best results use a tube pan with removerible center. use 3 spatulas to lift coffee cake form base of tube pan. Hold 2 spatulas in one hand and 1 in the other.

The recipe calls for an 8 ounce can of cranberry sauce, but I use all, but 1/2 cup of a pound can. I think it's better with more sauce. I use a 10 inch tube pan.