Cinnamon Streusel Coffee Cake

"Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake is the perfect option." Martha Stewart was right and knew exactly what she was doing with this recipe. Its the perfect sweet treat for a quick breakfast or with an afternoon cup of coffee, and yes, I've had it both ways!

When making this recipe I found that my ingredients did not exactly line up with Martha's. She called for chopped pecans, however one of my best critics (my sister) is allergic to pecans. I decided to substitute almonds, instead. She also calls for unsalted butter, but I naturally buy salted (it tastes better on toast), so I used less course salt than the recipe calls for to even it out. That's the best part of cooking and baking: you can make it your own using what you've got in the kithcen!

Here's my spin on the recipe:

(for the streusel topping and center)

1 3/4 cups all-purpose flour

1 cup packed dark brown sugar

1 1/4 tsp cinnamon

course salt

1 1/2 sticks cold salted butter, cut into small pieces

1 1/2 cups chopped almonds

(for the cake)

1 stick salted butter, room temperature

2 cups all-purpose flour

1 1/4 tsp baking powder

1/2 tsp baking soda

course salt

1 cup sugar

2 eggs

1 1/2 tsp vanilla extract

1 cup sour cream

(for the glaze)