2 tablespoons all-purpose flour
2 tablespoons firmly packed brown sugar
3 tablespoons sliced almonds
1/3 cup sugar
2 teaspoons freshly grated orange zest
1/2 teaspoon almond extract or vanilla
2/3 cup low fat plain yogurt
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange marmalade
Heat oven to 375°F. Grease 9-inch round baking pan; set aside.
Combine 2 tablespoons flour, brown sugar and 1 tablespoon butter in bowl with fork until mixture resembles coarse crumbs; stir in almonds. Set aside.
Combine sugar, 1/2 cup butter, orange zest and almond extract in another bowl; beat at medium speed until creamy. Add yogurt and egg; continue beating until well mixed. Add all remaining cake ingredients; continue beating just until mixed.
Spread batter evenly into prepared pan. Evenly spread marmalade over batter. Sprinkle with streusel mixture. Bake 32-35 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
- Use 8- or 9-inch square baking pan, if you don’t have a round pan. Bake as directed.
- Coffee cake can be baked a day ahead and reheated. Cool completely; cover with aluminum foil. To warm, place in 350°F oven, 10-15 minutes or until warmed.