2 sticks butter, room temperature
2 c. sugar
1 tsp. vanilla
1/4 tsp. salt
2 tsp. baking powder
1 tsp. almond extract
2 eggs
2 1/2 c. flour
1 (8 oz.) sour cream

Topping:

1/2 c. chopped nuts
2 tsp. sugar
2 tsp. cinnamon

Cream first 7 ingredients in large mixing bowl. Add sour cream and flour alternately, mixing well after each addition.

Combine topping ingredients in a separate bowl. Pour half of the batter in a greased tube cake pan. Sprinkle half of the topping mixture over batter. Pour remaining batter in the pan and sprinkle remainder of topping mixture on top.

Bake at 350°F for 55 minutes. Cool 1 1/2 hours before removing from the pan.