Cinnamon Crumb Coffee Cake

Coffee Cake is one of my all time favorite cakes, though I have never tried to make one from scratch before. This cake is made with half whole wheat pastry flour, half almond flour, and the result is really really fluffy and cakey. Whole wheat flour is difficult to work with for cake, because it produces much density, but not this time. Seriously, this thing is so fluffy because the batter is very wet and the almond flour adds lift.

Cake Ingredients:
-1/2 cup whole wheat pastry flour
-1/2 cup almond flour
-1 tsp baking powder
-2 eggs
-1/2 cup sugar
-1 tbsp pure maple syrup
-1 tsp vanilla extract
-1/2 tsp butter extract
-1 tsp coconut oil (melted)
-heaping 1/4 cup greek yogurt
-scant 1/2 cup milk of choice

Cinnamon streusel crumble ingredients:
-1 tbsp butter, softened
-3 tbsp + 1 tsp almond flour
-2 tbsp brown sugar
-1 tsp vanilla
-2 tsp cinnamon

Directions:
-Preheat oven to 350 degrees and spray a cake pan or loaf pan.
-prepare streusel by combining all the streusel ingredients in a bowl and lightly beating with a fork until crumbly. Set aside.
-In a large bowl, combine first three cake ingredients (pastry flour, almond flour, and baking powder).
-In a separate bowl, beat together eggs and sugar (I used an electric mixer)
-Add the remaining wet cake ingredients and mix until combined.
-Pour the wet into the dry and mix until well combined. Batter will be pretty liquidy, but that's good!
- pour half of the batter into desired baking pan, sprinkle with lots of cinnamon, then pour the remainder of the batter on top and swirl the cinnamon around in a pretty fashion with a knife.
-sprinkle the streusel on top of the cake
-Baking time depends on what size pan you bake it in. It can be anywhere from 15-25 minutes so keep an eye on it, and once a toothpick comes out clean, you're good to go!