You can use canned cranberries for this or some leftover homemade sauce.
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 stick of butter at room temperature
- 1 tsp almond extract
- 1/2 pint sour cream
- 1 cup whole berry cranberry sauce
- 1/2 cup chopped almonds
Preheat the oven to 350 degrees.
Grease a 9 inch round tube pan.
Mix dry ingredients together. In a separate bowl, cream the butter and gradually add the sugar. Add the eggs, one at a time, beating well. Mix in the almond extract, then the dry ingredients alternating with the sour cream, in several additions.
Spoon half the batter into the prepared pan, add half the cranberry sauce and swirl it through the batter. Spoon the remaining batter over the top and then the remaining cranberry sauce, swirling it in. Sprinkle the top of the cake with the almonds.
Bake for 55 minutes until brown and a cake tester comes out clean. Cool in the pan for 15 minutes and then turn cake out of the pan.
Cool completely or serve slightly warm.