I made this last night after having some cranberry sauce leftover from supper.
It was super yummo!
1/2 cup butter
1 cupgranulated sugar
2 large eggs
1/2 cup milk
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon baking soda
2 cups All-Purpose Flour
1/2 teaspoon salt
1/2 cup cranberry sauce with 1/2 cup fresh or frozen blueberries mixed in
1/2 cup blanched slivered or sliced almonds, toasted*
3/4 cup confectioners’ sugar
2 tablespoons milk
1/2 teaspoon almond extract
*Spread almonds in an ungreased cookie sheet, and bake in a preheated 350°F oven for 8 to 10 minutes, until they’re a light golden brown.
Preheat the oven to 350°F. Grease a 10-cup (9″ to 9 ½”) tube pan or bundt-style pan.
In a large bowl, beat the butter and sugar till smooth. Beat in the eggs, then the buttermilk or yogurt and almond extract. Scrape the sides and bottom of the bowl, and beat briefly again, to make sure everything is well combined. Add the baking powder, baking soda, flour, and salt, stirring just to blend. Grease and flour a tube pan. Spoon half of batter into pan. Spread half of cranberry sauce evenly atop batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce.
Bake the cake for 55 minutes, tenting it with foil for the final 15 minutes. When it’s done, a cake tester inserted into the thickest part will come out clean, and the top will spring back when you press it gently. Remove the cake from the oven, and cool it in pan for 5 minutes. After 5 minutes, turn it out of the pan onto a rack set over a piece of parchment, and stir together the glaze ingredients.
Drizzle the thin glaze over the warm cake. Let the cake cool completely before serving (or serve it warm, if you don’t mind it crumbling a bit!)
Yield: 1 cake, 14 to 16 servings.