Pineapple Buttercrumb Coffee Cake

¾ cup butter, softened
1 cup sugar
1/8 tsp. almond extract
½ tsp. vanilla
1 egg
2-½ cup sifted flour
2-½ tsp. baking powder
1 tsp. salt
½ cup milk
1 can (1lb.4oz.) pineapple tidbits, drained
¼ tsp. cinnamon

Blend ½ cup butter, ½ cup sugar and flavorings in bowl until light. Beat in egg.

Sift 2 cups flour, baking powder and salt together. Add alternately with milk to sugar mixture, beating well after each addition.

Reserve ½ cup pineapple for topping. Stir remaining pineapple into batter.

Spoon into greased and floured 1-½ quart mold. Arrange reserved pineapple over top.

Combine ¼ cup butter, ½ cup sugar, ½ cup flour and cinnamon in small bowl, mixing until crumbly. Sprinkle crumbs over pineapple and batter.