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Preheat oven to 350°F. Lightly spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.

Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.

Prepare the almond filling: In a small bowl, cream together the almond flour, powdered sugar, softened butter, egg yolk, and almond extract until smooth and well combined. Set aside.

Prepare the cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Pour half of the cake batter into the prepared springform pan and spread evenly.

Spoon dollops of the almond filling over the batter in the pan. Sprinkle the dark chocolate chunks evenly over the almond filling.

Carefully spoon the remaining cake batter over the almond and chocolate layers, spreading gently to cover as much as possible.

Evenly sprinkle the streusel topping over the top of the cake batter, then scatter the sliced almonds over the streusel.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter. The top should be golden brown.

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully remove the springform ring and allow the cake to cool completely on the wire rack for at least 45 minutes before dusting with powdered sugar.

Dust generously with powdered sugar before slicing and serving.


Preheat oven to 350°F. Lightly spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.

Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.

Prepare the almond filling: In a small bowl, cream together the almond flour, powdered sugar, softened butter, egg yolk, and almond extract until smooth and well combined. Set aside.

Prepare the cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Pour half of the cake batter into the prepared springform pan and spread evenly.

Spoon dollops of the almond filling over the batter in the pan. Sprinkle the dark chocolate chunks evenly over the almond filling.

Carefully spoon the remaining cake batter over the almond and chocolate layers, spreading gently to cover as much as possible.

Evenly sprinkle the streusel topping over the top of the cake batter, then scatter the sliced almonds over the streusel.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter. The top should be golden brown.

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, carefully remove the springform ring and allow the cake to cool completely on the wire rack for at least 45 minutes before dusting with powdered sugar.

Dust generously with powdered sugar before slicing and serving.
