CAKES - CRANBERRY SWIRL COFFEE CAKE

¼ pound (1 stick) butter, room temperature
1 cup sugar
2 eggs
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon salt
1 cup sour cream
1 teaspoon almond or vanilla extract
7 or 8 ounces canned whole cranberry sauce
½ cup chopped nuts, lightly toasted

GLAZE:
¾ cup confectioners’ sugar
½ teaspoon almond extract
1 tablespoon warm water

Grease and flour a 9-inch tube pan.
Preheat the oven to 350ºF.

Stir together the flour, baking soda, and salt in a mixing bowl.
Place the butter and sugar in another mixing bowl and beat on medium speed until very light. Beat in the extract. Beat in the eggs one at a time, beating until smooth after each addition.

Reduce the mixer speed to low and beat in 1/2 of the flour, then the sour cream, beating until smooth after each addition. Stop the mixer to scrape down the side of the bowl occasionally. Beat in the rest of the flour until all has absorbed.

Put a layer of batter on bottom then swirl some cranberry sauce over batter and sprinkle with a few nuts. Add batter, more cranberry sauce, then the remaining batter and remaining cranberry sauce. Swirl the cranberry sauce into the batter with spatula or spoon. Sprinkle with nuts.

Bake for 55 minutes or until cake tests done with toothpick. Cool in pan for 5 minutes then turn out on rack to cool, or to serve. If desire, drizzle with glaze. Glaze: Mix sugar, water and extract and drizzle over cooled or cold coffee cake.