Step 1

Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3

Using an stand mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the vanilla extract, almond extract, and Greek yogurt. Mix until well combined.

Step 4

Slowly add in the dry ingredients. Mix until just combined.

Step 5

To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Stir in 1/2 cup of the chopped almonds.

Step 6

Pour half of the coffee cake batter into the prepared cake pan, the batter will be thick. Sprinkle half of the streusel topping/filling over the cake batter. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel. Top with the remaining 1/4 cup chopped almonds.

Step 7

Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Cut into squares and serve.

Step 8

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Step 29

Note-you can replace the Greek yogurt with sour cream, if desired.