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Put your almonds onto a cookie sheet, and toast them in the oven at 300 degrees for about ten minutes. Let cool, and then chop the almonds relatively finely.
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In a medium bowl mix together the flour, baking powder, and salt. Set aside.
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In a large bowl, beat together the butter and sugar until fluffy.
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Add in the yogurt, eggs, and almond extract.
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Add the flour mixture in two parts, and beat in the milk between the two flour additions. Beat until just combined, do not over mix.
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Fold in about 3/4 of the chopped almonds.
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For the crumble, mix together the sugar, flour, and remaining chopped almonds. Then, pour the melted butter in, and stir with a fork until crumble forms.
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Pour into a loaf pan that has been greased. Sprinkle the entire crumble mixture on top of the cake.
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Bake at 350 degrees for 40-50 minutes, or until a toothpick comes out clean.