Cranberry Sour Cream Coffee Cake

For the Coffee Cake:

1 cup butter, softened

1 cup granulated sugar

2 large eggs

1/2 teaspoon almond extract

2 cups self-rising flour

1 cup sour cream

1 cup whole berry cranberry sauce

1/2 cup chopped blanched almonds, toasted

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Cook’s note: To toast almonds, place almonds in baking pan. Bake at 350 degrees for 5 to 7 minutes, stirring after 3 minutes, until lightly browned.

Heat oven to 350 degrees. Spray 13-by-9-inch pan with nonstick cooking spray. Beat butter and granulated sugar in large bowl with electric mixer at medium speed, until light and fluffy. Add eggs and almond extract. Beat well. Add flour alternately with sour cream, beginning with flour. Mix well with each addition. Pour batter into prepared pan. Spoon cranberry sauce evenly over batter. Spread lightly but do not try to cover batter. Sprinkle evenly with almonds. Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on oven rack 5 minutes. Stir together glaze ingredients in small bowl. Drizzle over warm coffee cake.

Yield: 12 servings

Source: Martha White flour