Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer or in a stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Sift together flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and almond extracts. Pour batter into a greased 13- x 9-inch pan; sprinkle with Crumb Topping (see below).

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 20 minutes before serving.

Stir together flour, sugar, and coarsely chopped pecans in a bowl. Using your fingers, smash butter and flour together until mixture resembles small peas.

Make ahead: Bake the coffee cake the night before, cut into the size serving you want, wrap in plastic wrap, and store in the fridge. Allow to come to room temperature before serving.