Instructions

• Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
• In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Set aside.
• In the bowl of a stand mixer (or using a hand mixer), cream together 1/2 cup unsalted butter (room temperature) and 1 cup granulated sugar until light and fluffy, about 3 minutes.
• Add the 2 large eggs one at a time, beating until smooth after each addition. Beat in 1 teaspoon vanilla extract and 1 teaspoon almond extract. Stir in 1 cup plain Greek yogurt until the batter is well combined.
• Gradually add the dry flour mixture to the wet ingredients and mix just until combined; do not overmix.
• To make the streusel, in a medium bowl combine 1/2 cup all-purpose flour, 3/4 cup packed brown sugar, and 1/2 teaspoon ground cinnamon. Cut 1/2 stick cold unsalted butter into small pieces and work it into the dry mixture with your fingertips or a pastry cutter until the mixture is crumbly and evenly moistened. Stir in 1/2 cup of the chopped Blue Diamond Honey Roasted Almonds.
• Pour half of the cake batter into the prepared pan (the batter will be thick). Evenly sprinkle half of the streusel mixture over the batter.
• Spoon the remaining batter over the streusel and spread gently to cover. Evenly sprinkle the remaining streusel on top, then top with the remaining 1/4 cup chopped almonds.
• Bake at 350°F until the top is golden and a toothpick inserted in the center comes out clean, about 45 minutes.
• Cool the cake to room temperature in the pan. Cut into squares and serve.