Banana-Almond Streusel Bundt® Cake

Toast Almonds: Heat a heavy skillet over medium heat. Add almonds and toast, stirring constantly until golden brown and fragrant (3-5 minutes). Remove from heat, cool for 5 minutes, then chop coarsely.

Prepare Streusel: In a bowl, combine softened butter, brown sugar, flour, granulated sugar, and cinnamon. Blend with a pastry blender until crumbly. Gently stir in the chopped almonds and set aside.

Prep for Baking: Preheat oven to 350°F (175°C). Generously grease and flour a Bundt® pan to prevent sticking.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Set aside.

Cream Wet Ingredients: In a large bowl, cream together room-temperature butter and sugar until light and fluffy using an electric mixer. Beat in vanilla extract. Add eggs one at a time, mixing well after each addition. Gradually mix in the mashed bananas on low speed until just combined.

Alternate Wet and Dry: Alternately add the flour mixture and yogurt to the batter, beginning and ending with the flour mixture. Mix until just combined; do not overmix.

Assemble the Cake: Place 1/4 cup of batter into the prepared cake pan. Layer with half of the streusel mixture. Add another 1/4 cup of batter and top with the remaining streusel. Add the remaining batter. The pan will be quite full.

Bake: Bake in the preheated oven until a wooden skewer inserted into the center comes out clean (65-75 minutes).

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

Prepare Glaze: While the cake cools slightly, whisk together confectioners' sugar, milk, vanilla extract, and a pinch of salt until smooth.

Glaze the Cake: Gently poke the top and sides of the warm cake with a fork. Drizzle the glaze evenly over the cake.

Serve: Serve warm, or allow to cool completely before serving for enhanced flavor.