Bake at 350 degrees for 25 to 30 minutes. Makes 9 inch square coffee cake.

Sift together into mixing bowl:

2 c. sifted Pillsbury's Best All-Purpose Flour
3 tbsp. sugar
1 tsp. salt

Cut in 1/4 cup Land O' Lakes Butter until particles are fine.

Soften 1 packet Red Start Special Active Dry Yeast (or 1 cake Red Star Compressed Yeast) in 1/4 cup warm water.

Combine:

1 unbeaten egg
1/4 c. evaporated milk or light cream
1 tsp. Burnett's Almond Extract
Softened yeast

Add to dry ingredients; mix well. Cover.

Let rise in warm place (85 to 90 degrees F.) until light and doubled in size, about 1 1/2 hours.

Combine in small saucepan:

1/4 c. sugar
1/4 c. Land O' Lakes Butter
2 tbsp. honey

Bring to a boil. Remove from heat.

Stir in:

1/3 c. blanched almonds, chopped
1/4 c. quick cooking rolled oats
1/4 c. evaporated milk or light cream

Blend well. Cool.

Spread dough in well greased 9 inch square pan. Spoon honey topping over dough.

Let rise in warm place until light, 40 to 50 minutes.

Bake at 350 degrees for 25 to 30 minutes until golden brown. Cool. Cut coffee cake in half horizontally to make two layers. Fill. (For a firm Filling cover and store in refrigerator.)

For use with Pillsbury's Best Self-Rising Flour, omit salt.

ALMOND BUTTER CREAM FILLING:

Combine 2 tablespoons flour and 1/2 cup milk in small saucepan. Cook, stirring until thick. Cool. Cream 1/4 cup Land O' Lakes Butter, 1/4 cup shortening and 1/2 cup sugar until fluffy. Add flour mixture and 1/4 to 1/2 teaspoon Burnett's Almond Extract. Beat until very light.