Deni’s Cranberry Coffee Cake

Preheat oven to 350 degrees.

1 stick of butter
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. sour cream or plain yogurt
1 tsp. almond extract
½ can whole berry cranberry sauce, chopped up
½ c. pecans, chopped

1. In a large bowl, cream butter and sugar until smooth and fluffy.

2. Add the eggs, one at a time, whipping well between each.

3. In a large measuring cup, whisk together the flour, baking soda, and salt.

4. Add the dry ingredients to the wet and mix to a thick batter.

5. Add the sour cream/yogurt and almond extract and stir well.

6. Grease a large loaf pan (9 inch by 5 inch).

7. Spread 1/3 batter in the bottom of the pan. Dot with cranberry sauce. Then repeat
the layer of 1/3 batter, another dotting of cranberry sauce, sprinkle with half the
pecans, and top with last 1/3 batter. Dot top with last of cranberry sauce and more
pecans.

8. Bake about 45 to 55 minutes until a cake tester comes clean.

9. Remove from oven and cool for about 20 minutes. Run a knife around the edges
and tip from pan to a serving platter.

10. Use a fork to drizzle the warm coffeecake with a simple glaze.

Simple Glaze

Whip together in a small bowl

¾ c. confectioner’s sugar
1 Tbsp. water
½ tsp. almond extract