Cranberry Coffee Cake

Preheat the oven to 350°F (175°C).
Grease and flour a fluted tube pan.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and margarine until creamy.
Add sour cream, eggs, and 1 teaspoon almond extract to the sugar mixture; beat until smooth.
Pour the sugar mixture into the flour mixture and mix to form a smooth batter.
Pour 1/3 of the batter into the prepared pan.
Pour the cranberry sauce into a bowl and stir.
Spread half of the sauce over the batter in the prepared pan.
Pour another 1/3 of the batter over the cranberry sauce, and spread the remaining half of the cranberry sauce over the batter.
Top with the remaining 1/3 of the cake batter.
Bake in the preheated oven until golden and cooked through, about 40 minutes.
In a bowl, whisk confectioners' sugar and 1 tablespoon almond extract together until smooth, adding enough water for the icing to reach a drizzling consistency.
Drizzle the icing over the cake.