COFFEE CAKE:

3/4 cup sugar
1/2 cup (1 stick) unsalted butter, softened
2 eggs
1 tsp. almond extract
1 tsp. vanilla
1 1/2 cups all-purpose flour
3/4 cup plain or vanilla yogurt
3/4 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt

STREUSEL:

1/4 cup sliced almonds, toasted
1/4 cup almond toffee bits

GLAZE:

1/4 cup confectioners' sugar
1/4 tsp. almond extract
1 to 2 teaspoons milk

Preheat oven to 350°F.

Grease and flour a 9-inch round cake pan and set aside.

Combine sugar, butter, eggs, almond extract and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add remaining ingredients for coffee cake and mix well but do not over beat.

Spread half of batter in prepared pan. Sprinkle a few tablespoons of almonds and a few tablespoons of toffee bits over the batter. Spread the remaining batter over the Streusel filling. Sprinkle with remaining almonds and toffee.

Bake at 350°F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes; remove from pan. Cool completely.

Stir together all ingredients for glaze. Drizzle over cooled coffee cake.

Submitted by: Belle