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

TOPPING:

1/2 c. sugar
1 tsp. cinnamon
1 c. chopped walnuts
1 pkg. (6 oz.) chocolate chips

In a large bowl, cream the butter thoroughly; gradually beat in the sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add the vanilla and almond extract. Add the sifted and combined dry ingredients alternately with the sour cream, blending well. Pour half the batter into a well greased and floured 10 inch tube pan. Sprinkle with half the topping mixture. Top with the remaining batter and sprinkle with the rest of the topping mixture. Bake at 350 degrees until golden or a cake tester comes out clean, about 1 hour 15 minutes.