Coffee cake, a mug of coffee, still in pajamas at home(!) at 10am, an empty house, my pretty dog, 75 degrees outside, a 5 hour work day followed by a road trip home for a weekend with family; true bliss.
adapted from Martha Stewart, herself
1 cup packed dark-brown sugar
1 cup almond flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) chilled butter, cut into 1/4 pieces
1/2 cup butter, room temperature
1 3/4 cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream (this is what the recipe calls for, however I am not a fan so I used (for a healthier alternative) 1 cup plain greek yogurt + 1 teaspoon baking soda)
1 cup sugar
1 teaspoon vanilla
2 large eggs
Preheat oven 350F. Prepare streusel topping first: In a medium bowl mix brown sugar, flour and salt. Using a beater, add butter slowly and mix until mixture resembles coarse brumes. Place in refrigerator until ready to use.
Butter and flour a cake pan, then set aside. In a small bowl, whisk flour, baking powder and soda; set aside. In a medium bowl, beat butter, sour cream (or yogurt mixture), sugar, and vanilla until light and fluffy. One at a time, beat in the eggs until well combined. Reduce speed to low, then add in flour mixture.
Pour half of the batter into cake pan, top with half of streusel topping, then pour the remainder of batter, and top with the rest of streusel topping. Bake for 35-40 minutes, or until a tester comes out clean! Cool in pan for 5 minutes, then transfer to rack. Dust with confectioners sugar, if you'd like.