Preheat your oven to 350F.

Spray an 8”inch square baking pan with baking spray, then place a strip of parchment paper in the base of the pan and fold over the edges of the pan to make “handles” (see photo above). Set pan aside.

Measure out the ½ cup yogurt and set aside.

Make the streusel first: Melt 2 tbsp butter in a small dish in the microwave for about 30 seconds. Stir until butter is completely melted, then set aside.

In a separate small bowl, combine the brown sugar, cinnamon, almonds, and 2 tbsp flour. Mix together with clean hands, then stir in the melted butter with a spatula. Mix until all ingredients are evenly moistened. Set aside.

Now make the cake: Cream together the softened 1/ 4 cup butter and the sugar in a large bowl using either a Kitchen Aid stand mixer or a handmixer. Add the eggs, one at a time, beating well after each addition until mixture is light yellow and fluffy. Set aside.

In a separate medium bowl, whisk together the flour and the baking powder.

Alternately add the flour mixture and the yogurt to the creamed mixture, beating well after each addition. Scrap down the sides of the bowl as needed, which may be often, to ensure all ingredients are thoroughly combined.

Add the vanilla and almond extracts, then beat again to incorporate.

Take your prepared baking pan and spoon a little more than half the cake batter onto the parchment. Smooth the batter over the bottom of the pan, then sprinkle about ½ of the streusel mixture over the cake batter. Then add the remaining cake batter, smoothing it over the streusel layer, and finally sprinkle the remaining streusel over the top of the cake batter.

Place the pan in the oven and bake at 350F for 35-40 minutes, or untill a toothpick through the center comes out clean. Once finished, cool on a wire track for about 30 minutes. Run a knife around the edges of the pan not covered in parchment paper, then carefully lift the cake out of the pan using the parchment paper “handles” and place it on a wire rack to finish cooling completely.

Whisk together the confectioner's sugar and milk, then drizzle the glaze onto the completely cooled cake. Let the glaze harden by sticking the cake in the fridge for 15-20 minutes, but remember to serve the cake at room temperature.