3/4 c. butter, softened
1 c. sugar
2 eggs
1 c. low-fat sour cream
1 tsp. almond extract
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1/2 c. packed brown sugar
1/2 c. almonds, chopped
1 tsp. cinnamon

Grease a 9 x 13-inch baking pan and lightly dust with flour. Cream butter and sugar. Add eggs, sour cream and almond extract, mixing well. Combine flour, baking soda, baking powder, salt and nutmeg. Add to wet ingredients, mixing well. Spread into baking pan.

Mix brown sugar, almonds and cinnamon, then sprinkle evenly over batter. Cover and chill overnight. In the morning, bake, uncovered, at 350°F for 35 to 40 minutes. Cool slightly. Cut into squares and serve.