Preheat oven to 350° F.
Grease and flour 12-cup bundt pan.
In large bowl, combine sugar and eggs, beat well.
Add melted butter or margarine. Beat well.
Add butter milk and beat well.
In smaller bowl, mix together flour, baking powder and baking soda.
Add to creamed mixture.
Add almond extract.
Beat until smooth.
Pour about 1 cup of batter into small bowl and mix the instant coffee into batter.
Fold almonds into main bowl of batter.
Pour one half batter into greased and floured bundt pan.
Pour batter with instant coffee evenly into pan.
Top with remaining batter.
Insert flat utensil part-way into batter and turn through batter twice. Do not touch the bottom or sides of pan with utensil.
Bake at 350 degrees F for 60 minutes or until cake tests done.