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Originally shared on the web 01/31/2013

1/2 c. butter softened
1 c. sugar
2 eggs
2 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
8 oz. container sour cream
1 t. almond extract
1 vanilla extract
16 oz. can whole-berry cranberry sauce
1 c. coarsely chopped pecans
3/4 c. powdered sugar
2 T. whipping cream
1/2 t. almond extract

Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in extracts. Spoon 1/2 c. batter into each of 4 greased and floured 5”x3” mini loaf pans. Gently stir cranberry sauce. Spoon 3 tablespoons cranberry sauce over batter in each pan and spread lightly to edges; sprinkle 3 tablespoons pecans over cranberry sauce in each pan. Repeat layers in each pan using remaining batter, cranberry sauce and pecans. Bake at 350 degrees for 48 to 50 minutes, until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes, remove from pans and cool completely on wire rack. While rolls cool, combine powdered sugar, whipping cream and almond extract in a bowl; mix well to a glaze consistency. Drizzle glaze over cooled cakes. Makes 4 mini coffee cakes.