Raspberry Almond Coffee Cake

• All-purpose flour¾ cup (90 g)
• Packed light brown sugar½ cup (110 g)
• Ground cinnamon1 teaspoon (3 g)
• Salt1 teaspoon (6 g)
• Salted butter6 tablespoons (85 g)
• Sliced almonds1/2 cup (45 g)

In a small mixing bowl, Make the streusel first by combining the flour, brown sugar, cinnamon, melted butter and room temperature butter. Mix until well combined and set aside.

Preheat the oven to 350°F (177°C) and line a 9x5 loaf pan with parchment paper. In a large bowl, add in the oil, brown sugar, egg, greek yogurt, and vanilla extract. Whisk this together for a minute. Once well combined, add in the flour, baking powder, raspberries and salt. Fold the dry ingredients in just until it’s combined without overmixing.

Pour the batter into the loaf pan. Then sprinkle your streusel mix on top of the batter along with the sliced almonds and a few raspberries to garnish.

Bake for 45-55 minutes or until a toothpick can be stuck in and come out of the loaf clean.