Almond Crumb Cake

An East-Coast favorite, the simple crumb cake graces almost every coffee house. Mildly sweet, spongy and crunchy at the same time, the crumb cake doesn't overwhelm the palate. In this version, I added almonds and almond extract to make the cake extra crunchy and subtly aromatic.

Adapted from A Piece of Cake!

Ingredients:

1. 4 cups all-purpose flour
2. 2 cups sugar
3. 4 teaspoons baking powder
4. 4 eggs, at room temperature
5. 2 cups yogurt
6. 1 stick of butter, at room temperature
7. 1 tablespoon almond extract
8.  For the crumb Topping:
1. 2 cups all-purpose flour
2. 1 cup brown sugar
3. 1 tablespoon cinnamon powder
4. 1/2 cup melted butter
5. 1/2 cup slivered almonds

Preparation:

1. Butter and flour a 13 by 9 inch metal baking pan. Preheat oven to 350 F
2. Mix the dry ingredients - flour and baking powder
3. In a wide bowl, cream the butter until soft. Add sugar and beat until soft and creamy
4. Add the eggs and beat until incorporated
5. Add half the yogurt and almond extract. Beat gently until mixed
6. Add half the dry ingredients and mix with a spatula until combined
7. Add the remaining yogurt and mix with a spatula
8. Add remaining dry ingredients and mix with a spatula
9. Transfer the batter to the prepared pan
10. Prepare the crumb topping:
1. Mix the flour, sugar, cinnamon, slivered almonds. 
2. Add melted butter and mix everything together until crumbly
11. Evenly distribute the crumbles on top of the batter
12. Bake for 45-50 minutes or until a cake tester comes out with a few moist crumbs
13. Cool the cake in the pan by placing on a wire rack for 30-40 minutes. Then running a knife around the edges to loosen the cake. 

Cut the cake from within the pan into equal portions and serve with a beverage of your choice.