Eggless yogurt Almond coffee cake

My inspiration for this great coffee cake cake from Nita Mehta and ATK , one for the cake the other for the topping . Then I set about trying to figure out how to get more almond flavor in the cake , by switching some of the regular all purpose flour for almond meal . The topping is a mixture of sliced almonds , sugar and orange zest . This is just delicious and you simply cannot imagine the aroma wafting from the oven.

1 nine inch coffee cake

2 cups all purpose flour

1/4 cup almond flour

1  1/2 tsp baking powder

1 cup sugar

1 cup plain yogurt

1 tsp vanilla extract

zest of 1 small orange

TOPPING

1/4 cup sugar

zest of 1 small orange

1/2 sliced almonds

Mix the sugar and zest ,set aside for 2 minutes for the orange oils to release . Stir in the almonds . Divide mixture into 2 . set aside.

Sieve the flour and baking powder together , stir in the almond flour.

Beat sugar and butter till light and fluffy.

Add the yogurt , vanilla , and zest . Mix well .

Fold in the flour and almond mixture lightly so as not to deflate the batter .

pour half the batter into the greased pan. Top with half the almond mixture . Pour over the other half of the batter , smoothing the batter . Top with the balance almond mixture. Tap the pan on the counter top to deflate any air pockets .

Bake in a preheated 350*F oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean . Cool on a rack , remove after 5 minutes . Serve when cool .