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. Combine 2 tablespoons flour, brown sugar and 1 tablespoon butter in small bowl. Mix with fork until mixture resembles coarse crumbs; stir in almonds. Set aside.
Combine sugar, 1/2 cup butter, orange zest and almond extract in large 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 greased 9-inch round baking pan. Evenly spread marmalade over batter. Sprinkle with streusel mixture. Bake for 32 to 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. preheated oven for 10 to 15 minutes or until warmed.