Cranberry Coffeecake

1/2  cup  butter
1  cup  sugar
2  egs
1  cup  sour cream
2  cups  flour
1/2  tsp  salt
1  tsp  each,  baking powder and baking soda
1  tsp  almond extract
1  (16 oz)  can  whole cranberry sauce
1/2  cup  chopped nuts

Cream butter, sugar; add eggs one at a time. Add almond extract. Add dry ingredients alternately with sour cream. Spread half of batter in a greased bundt pan. Spread half of the cranberry sauce over batter. Add the remaining batter, and then the rest of the cranberry sauce. Sprinkle with chopped nuts.

Bake @350 for 55 minutes. Cool for 5 minutes before removing from pan. Make a glaze with powdered sugar mixed with a little water and almond extract. Drizzle over cake.