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Cranberry-Swirl Coffee Cake

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened (1 stick)
1-1/2 cups low-calorie sweetener/sugar blend for baking
2 eggs
3/4 teaspoon almond extract, divided
1/2 cup lowfat sour cream
1 (7-ounce) can whole cranberry sauce (3/4 cup)
1/2 cup chopped walnuts
3/4 cup sifted powdered sugar
salt (amount depends on your taste)

1. Preheat oven to 375 degrees.
Grease and flour 10-inch tube pan; set aside.
In bowl, combine flour, baking powder, baking soda and salt to taste; set aside.

2. In mixing bowl beat butter and sweetener together until fluffy.
Add eggs, 1 at a time, beating well after each.
Add 1/2 teaspoon of the almond extract.
Add reserved flour mixture and sour cream alternately to beaten mixture,
beating until smooth after each addition.

3. Spoon half of the batter into prepared pan; spread evenly.
Spoon half of the cranberry sauce on top.
Spoon remaining batter and then remaining cranberry sauce on top.
Sprinkle with walnuts.
Bake 50-55 minutes or until golden brown and pulling away from sides of pan.
Cool in pan on wire rack 5 minutes; remove from pan. Cool.

4. For glaze, stir together powdered sugar, 1 Tablespoon warm water and remaining
1/4 teaspoon almond extract in bowl.
Add water as needed for drizzling consistency.
Drizzle over top of warm cake.

Serves 16