Crumb-Topped Jam Coffeecake -

1/2 cup Light brown sugar -- packed

1 cup Slivered almonds -- or chopped

1/2 cup Unsalted butter;

1 stick

8 pieces CAKE-

2 cups flour, all-purpose

1/2 teaspoon Baking soda

1 teaspoon Baking powder

1/2 cup Unsalted butter -- room temp

1/2 cup Sugar

1/2 teaspoon Almond extract

2 lg Eggs

1 cup Orange marmalade -- or rasp-

OR raspberry jam 1/2 cup Buttermilk -- room temp

1. Place all ingredients in a food processor and pulse until the mixture forms curds and holds together when pressed between your fingers. Leave in processor until needed. Make the cake:

1. Heat oven to 350-degrees.

2. BUTTER and FLOUR a

9 x 12 inch baking pan.

3. Measure the FLOUR, BAKING SODA and BAKING POWDER into a mixing bowl and whisk to combine. Set aside.

4. Cream the BUTTER, SUGAR and ALMOND EXTRACT with an electric mixer on medium speed.