1/2 cup butter, softened

1 (8 oz) pkg cream cheese, softened

1 1/4 cups sugar

2 lg eggs

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

1/2 tsp almond extract

crumb topping (recipe below)

preheat oven to 350 degrees. beat butter and cream cheese at medium speed with an electric mixer until creamy. gradually add sugar, beating at medium speed until light and fluffy. add eggs, one at a time, beating just until yellow disappears.

sift together flour and next 3 ingredients. add to mixture alternately with milk, beginning and ending with flour mixture. beat at low speed just until blended after each addition. stir in vanilla and almond extracts. pour batter into a greased 9″x13″ baking dish; sprinkle with crumb topping.

bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. let cool 20 minutes before serving.

CRUMB TOPPING:

1/2 cup flour

1/2 cup sugar

1/2 cup coarsely chopped pecans

1/4 cup butter

stir together flour, sugar, and coarsely chopped pecans in a bowl. cut in butter with a pastry blender or fork until mixture resembles small peas.