1 c. (1/2 lb.) butter
1 1/2 c. sugar
5 eggs
1 tsp. vanilla
1 tsp. almond extract
3 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream (8 oz.)

TOPPING:

1/2 c. sugar
1 tsp. cinnamon
1 c. coarsely chopped walnuts
1 (6 oz.) pkg. chocolate bits
1 tsp. flour (optional)

Cream butter with sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and almond extract. Add sifted and combined dry ingredients alternately with sour cream, blending well. Pour half the batter into a well greased and floured tube pan. Sprinkle 1/2 to 3/4 the combined toping mixture. Top with the remaining batter. Sprinkle with remaining topping.

Bake until golden or when cake tester inserted in cake comes away clean (1 hour) in 350 degree oven. Place pan on rack until cake is cool; then remove from pan. This is a moist cake. (Tube pan should be one that center lifts out.) Enjoy!