Cranberry Coffee Cake

We had a huge bag of cranberries sitting in the fridge, and so I looked for good recipes with cranberries in it. And this was a really good one. It called for cranberry sauce, but I wanted to use the fresh ones, so I improvised a little!

INGREDIENTS:
1/2 cup butter, softened
1 cup sugar

2 eggs

1 tsp. almond extract

2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup (8 oz.) sour cream

1/3 cup chopped walnuts

12 oz. fresh cranberries

1 cup of sugar (or more if you want it to be sweeter)

GLAZE:

3/4 cup powdered sugar

1 Tbsp. milk

1/2 cup almond extract

Preheat oven to 350. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda, salt; add to the creamed mixture alternately with sour cream, beating well after each addition.

Put cranberries and sugar into large sauce pan. Turn heat to medium/low. Cook until cranberry skin's have burst, and sugar has dissolved, stirring constantly... about 4-10 minutes. Make sure the bottom doesn't burn. Smash cranberries using a potato masher.

Grease Tube Pan. Pour half of batter into pan. Pour in the cranberry mixture. Gently swirl mixture into batter with fork. Add remaining batter. Top with walnuts.

Bake at 350 for 50 to 55 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before removing from pan. Cool completely. Combine glaze ingredients; drizzle over cake. Enjoy!