1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
1/4 c. light sour cream
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

STREUSEL:

1/2 c. brown sugar
1 tbsp. flour
2 tbsp. butter
1/2 c. sliced almonds

GLAZE:

1/2 c. powdered sugar
1/4 tsp. almond extract
2-3 tsp. milk

Grease and lightly flour 2 (8 inch round) cake tins. Cream butter and sugar together in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract.

Sift flour with baking powder, soda and salt. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture.

For streusel, combine sugar and flour. Cut in butter and stir in almonds. Place 1/4 of batter in each pan. Sprinkle 1/4 of streusel mixture over each layer of batter. Divide remaining batter equally into the 2 pans; sprinkle each top equally with remaining streusel. Bake at 350 degrees for 30-35 minutes.

Mix ingredients of glaze until smooth. Drizzle over coffee cakes. Makes 2 coffee cakes, 6-8 servings each.