Cranberry Swirl Coffee Cake Recipe

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• 1/2 cup margarine
• 1 cup sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1/2 pint sour cream
• 1 teaspoon almond flavoring
• 1 can (8 ounces) whole cranberry sauce
• 1/2 cup chopped walnuts

Cream margarine and sugar. Add unbeaten eggs. Mix together dry ingredients and add to creamed mixture alternately with sour cream. Add flavoring. Grease an 8-inch Bundt pan. Spread a layer of batter in the bottom of the pan, then scatter a layer of cranberries (one-third of the can). Swirl with a knife. Repeat layers of batter, then cranberries, swirling each layer with a knife. Sprinkle remaining cranberries on top, swirl, and cover with nuts. Bake 50 to 55 minutes at 350 degrees F. Cool 5 minutes before removing from pan.

Topping

• 3/4 cup confectioners' sugar
• 1/2 teaspoon almond flavoring

Add a little warm water so topping will drizzle from spoon. Pour over warm cake.