Cranberry Sour Cream Bundt Cake

1 Stick butter
1 c Sugar
2 Eggs
1 ts Baking powder
1 ts Baking soda
2 c Flour
1/2 Pint sour cream
1 ts Almond or vanilla extract
1 16 oz whole cranberry
Sauce ( not jellied )
Topping:
1/2 c Chopped nuts

Cream butter and sugar well. Beat in eggs well.

Combine dry ingredients. Add dry ingredients alternately with sour cream to creamed mixture. Pour 1/2 batter into a greased and floured 9 inch bundt pan.

Add 1/2 of the cranberry sauce, the remaining batter and the remaining sauce.

Sprinkle with the nuts.

Bake in a 350 oven 40 to 45 minutes or tested done.

Cool in pan 5 minutes before removing. cool completely

Note: do not spread the cranberry sauce to the edges of the pan when layering with the batter.