1/2 cup butter or margarine
2/3 cup brown sugar, packed
2 cups flour
1 cups sour cream
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. almond extract
Topping:
1/2 cup almonds, chopped
1/2 cup brown sugar, packed
1 tsp. cinnamon

For topping, combine almonds, brown sugar and cinnamon; set aside. In large bowl, cream butter and brown sugar until light and fluffy. Lightly beat in flour, sour cream, eggs, baking powder, baking soda, and almond extract; beat until fluffy. Spread half the batter into a greased 10-inch springform pan. Sprinkle with half the topping. Spoon dollops of the remaining batter on top and spread evenly with spatula. Sprinkle with remaining topping. Bake at 350 degrees for 30-35 minutes or until cake tests done. Makes 12 servings.