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Cranberry Coffee Cake
Cream butter and gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add creamed mixture alternately with sour cream, beating well after each addition. Add extracts and mix well.
Spoon half of mixture into a greased and floured 10-inch tube pan. Spread half the cranberry sauce over batter. Repeat. Sprinkle pecans over. Bake at 350 degrees for 1 hour. While the cake is cooking, prepare glaze by mixing glaze ingredients together. Let cake cool 5 minutes before removing from pan. Drizzle glaze over.
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