1/4 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1/4 cup milk
2 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp vanilla extract
1/4 tsp almond extract
21 oz can cherry pie filling

Topping:
1/2 cup flour
1/4 cup brown sugar
1 tsp cinnamon
3 tsp butter
1/2 cup chopped nuts

Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add remaining ingredients except pie filling, beat until well blended. Spread half of the batter in a greased 13x9" baking pan. Spread cherry pie filling over batter. Cover with remaining batter.
For topping: Combine all ingredients except butter and nuts in a small mixing bowl. Cut in butter. Stir in nuts. Sprinkle topping over batter. Bake at 350 degrees for about 45 minutes or until cake springs back when lightly pressed with finger.