1 1/2 c. granulated sugar
3/4 c. butter
3 eggs
1 1/2 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. plain yogurt or dairy sour cream

Cream butter and sugar until light and fluffy. Add eggs, one at a time mixing well after each addition. Blend in vanilla and almond extract. Add combine dry ingredients alternately with yogurt, mixing well after each addition.

1/2 c. granulated sugar
1/2 c. brown sugar, packed
1/4 c. flour
4 tsp. cinnamon
1/4 c. butter
1 c. old-fashioned quick oats, uncooked
1/2 c. chopped lightly toasted almonds

Combine sugars, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Add oats and almonds; toss lightly. Pour half of batter into greased 9 x 13 inch baking pan. Sprinkle with half of topping. Repeat layers. Bake at 350 degrees for 45 to 50 minutes or until wooden pick inserted in center comes out clean.