Preheat the oven to 350 degrees. Grease and flour a 9 or 10 inch spring-form pan. In a large bowl, combine the flour and sugar. With a pastry blender, cut in the butter until crumbly. Remove 1 cup of the crumb mixture; stir the almonds into the reserved crumb mixture and set aside.
To the remaining flour mixture, add the baking powder, soda and salt and combine well. In a separate bowl, whisk together the sour cream, egg and almond extract. Stir the sour cream mixture into the dry mixture and combine well. Spread the batter into the pan evenly.
For rest of recipe see: "Blackberry Cream Streusel Cake (Filling)"