Cranberry Coffee Cake

This is the yummiest cake!  If you are familiar with coffeecakes, you know that they are scrumptious fresh out of the oven but once they are cooled down they can taste bready and dry. Not so with this amazing cake. It melts in your mouth regardless of whether it's fresh out of the oven or you're eating the last piece the next day. It is so moist that it almost shouldn't be considered a coffeecake. The hint of almond flavoring is fabulous paired with the cranberries. Whenever I bring this to parties it gets rave reviews. Hope you enjoy!

Cranberry Coffee Cake
Submitted by Erin  ~  The Sisters Cafe

1 c. sugar
1/2 c. butter (one cube)
2 eggs
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c. all-purpose flour
1 c. sour cream
1 tsp almond flavoring
1 can whole cranberry sauce
1/2 c. sliced almonds

Glaze:
3/4 c. powdered sugar
1/2 tsp almond extract
2 T. water

Cream together sugar and butter.  Add eggs, baking powder, soda, and salt. Add flour, sour cream, and almond flavoring and mix well.  Grease and flour a bundt pan and spoon 1/3 batter into the bottom.  Spoon half of the cranberry sauce on top.  As well as you can, evenly distribute 1/3 of the batter on top of the cranberries, then layer the remainder of the cranberry sauce, followed by the remaining 1/3 batter.  Sprinkle with chopped nuts.  Bake at 375 for 45-50 minutes.  Cool.  Gently loosen edges of cake from the pan with a skinny knife or spatula, then invert cake onto serving platter.  Mix glaze ingredients and drizzle over top of cake.