Banana-Almond Streusel Bundt® Cake

1. Stage

Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.

2. Stage

Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).

4. Stage

Mix flour, baking soda, and salt together in a bowl and set aside.

5. Stage

Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.

6. Stage

Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.

7. Stage

Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.

8. Stage

Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.

9. Stage

While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.