Ingredients
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 cup dairy sour cream
• 2 cups sifted all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. Watkins Almond Extract
• 3/4 cup chopped almonds
• 1 tsp. Watkins Ground Cinnamon
• 2 Tbsp. brown sugar
Directions
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream. Sift together flour, baking powder and soda; add to creamed mixture. Stir in almond extract. In separate bowl combine almonds, cinnamon, and brown sugar. Spoon half of batter into greased and floured 8-inch tube pan. Sprinkle half of cinnamon mixture on top. Add remaining batter and top with remaining cinnamon mixture. Bake at 350F one hour or until cake tests done. Serve warm or cool.
