1 cup sugar
1/2 cup Butter
2 large eggs
2 cups flour
1 cup sour cream
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon almond extract

For the filling:

1/2 cup chopped or sliced almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon

For the glaze:

1/2 cup powdered sugar
1/2 cup sour cream
1/4 teaspoon almond extract

Heat oven to 350°F. Grease and flour 10-inch angel food cake tube pan.

Combine 1 cup sugar, butter and eggs in bowl. Beat at medium speed, until creamy. Add all remaining ingredients and beat at low speed, until well mixed.

Combine all filling ingredients in bowl and mix. Then spoon half of the batter into your prepared cake pan and sprinkle with the filling. Next spoon remaining batter over filling.

Bake 35-45 minutes or until toothpick inserted in center comes out clean. Then cool completely.

Stir together all glaze ingredients in a bowl until smooth, then drizzle the glaze over the cooled coffee cake. Garnish with sliced almonds.