Coffee Cake

Streusel:

1/4 cup (50 grams) sugar

1 teaspoon cinnamon

1/8 teaspoon salt

1/2 cup rolled oats

1/3 cup nuts (almonds, walnuts, or pecans)

3 tablespoons butter, cut into 6 pieces

Cake:

1 1/4 cups (165 grams) self rising flour

1/4 cup (30 grams) almond flour

3/4 cup (150 grams) sugar

2 eggs

1/2 cup vegetable oil

1 cup noosa lemon yogurt

Preheat oven to 350. Spray a 9 inch round cake pan or 8 inch square pan with baking spray.

Make streusel. Pulse all ingredients in the food processor until the texture is coarse crumbs and butter is well distributed.

Make cake batter. Whisk dry ingredients together in a bowl. Whisk wet ingredients together in a spouted measuring cup. Scrape the wet into the dry and fold together just until combined.

Spread half the batter in the pan and sprinkle evenly with half the streusel. Spread the remaining batter in the pan and sprinkle with the rest of the streusel. Bake at 350 for 30-40 minutes until the internal temperature is 200 degrees.