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For the streusel: In a medium bowl, stir together the almonds, flour, brown sugar, cinnamon, and salt. Add the butter and, using your hands, pinch the mixture together until the butter is evenly incorporated and the streusel begins to clump together. Chill until ready to use.
Preheat the oven to 350°F. In a large bowl, stir together the flour, baking powder, salt, and baking soda. Lightly grease a 10-inch tube pan with nonstick baking spray. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Reduce the mixer speed to low. Add the flour mixture in 3 parts, alternating with the sour cream and beating until combined after each addition.
Spoon half of the batter into the prepared pan and spread into an even layer. Sprinkle evenly with half of the streusel. Repeat the layers with the remaining batter and streusel.
Bake the cake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes, tenting with foil after 40 minutes if needed to prevent excess browning. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool streusel-side up, or serve warm.