Cranberry Coffee Cake

3/4 C unsalted butter, softened
1 1/2 C sugar
3 eggs at room temperature
1 1/2 tsp. vanilla extract
3 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp.baking soda
1 1/2 C nonfat sour cream
1 16 oz. whole berry cranberry sauce
1/3 C chopped walnuts
Glaze (recipe follows)   

Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time and
 beat thoroughly after each addition. Beat in vanilla. In a separate bowl, sift four, baking
powder, soda and salt. Add to creamed mixture alternately with the sour cream, beating
well after each addition. Spoon a third of the batter into a greased and floured 12 cup
tube pan. Crumble a third of the cranberry sauce over the top. Repeat layers twice more,
ending with the cranberry sauce. Sprinkle nuts over top and bake at 350 degrees
Fahrenheit for 1 hour or until the cake tests done. Cool in pan for five minutes.
Remove from pan and cool on wire rack. Drizzle glaze over top and serve warm or
cooled. 

Glaze

3/4 C powdered sugar
1 tbsp.warm water
1/2 tsp. vanilla extract

Blend sugar with water and vanilla in a small bowl until smooth.