Use 8 x 13 x 2 inch pan, greased.

CAKE:

1. 4 c. sifted all purpose flour
2. 2 c. sugar
3. 1/2 lb. softened sweet butter
4. 2 tsp. baking powder
5. 1 lg. container sour cream
6. 4 eggs
7. 1 1/2 tsp. almond extract
8. 1 tsp. baking soda

Cake: 1) Sift flour, sugar, baking powder into bowl. 2) Add butter, and using your fingers, a pastry blender, or 2 knives held in one hand, crumb mixture until butter is blended. 3) In a separate bowl, beat eggs with sour cream, baking soda, almond extract until mixture is smooth. 4) Add sour cream, egg mixture to dry ingredients using a wooden spoon. Mix until blended - mixture will not be smooth. 5) Place batter into greased pan.

TOPPING:

1. 2 c. flour, unsifted
2. 1 c. sugar
3. 1/4 c. softened sweet butter
4. Cinnamon

Topping: 1) Mix all ingredients in a ball in same manner as dry ingredients for cake. 2) Add cinnamon until dry mixture is golden in color. 3) Sprinkle topping over batter covering entire surface. 4) Bake 50 minutes - 60 minutes - or until toothpick placed into batter comes out dry. 5) The top should be firm to the touch. 6) Cool completely. Cut quarter sections in pan. Remove from pan and cut individual portions. 7) Store in a Tupperware cake holder or cover with plastic. Freezes well.