| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1/2 | teaspoon | nutmeg |
| 1 | tablespoon | cinnamon |
| 1 1/4 | cups | all-purpose flour |
| 1/2 | cup | sugar |
| 2 | teaspoons | baking powder |
| 1/2 | tablespoon | salt |
| 1/2 | cup | 2% milk |
| 1 | whole | egg |
| 3 | tablespoons | butter -- melted and cooled |
| vegetable cooking spray | ||
| 1 | teaspoon | almond extract |
| Topping | ||
| 1/4 | cup | dark brown sugar -- packed |
| 1/4 | cup | almonds -- slivered |
| 1 | tablespoon | all-purpose flour |
| 1 | tablespoon | butter -- softened |
| 2 | teaspoons | cinnamon |
| 1/2 | teaspoon | nutmeg |
Heat oven to 375°F. Mix topping ingredients together in a small bowl and set aside. Mix dry ingredients together in medium bowl. Mix milk, egg, melted butter, and almond extract together. Add wet ingredients to dry and mix until incorporated. Spray 8 inch square or round pan with vegetable spray. Add cake ingredients to prepared pan and smooth top. Sprinkle evenly with topping. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes 8 servings |
| Per Serving: 249 Calories; 9g Fat (33.1% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 601mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. |