• Preheat the oven. Preheat your oven to 350°F. Line a 8x8 baking pan with parchment paper and set aside.

Almond Crumble Topping:

• In a medium bowl, stir together the melted butter, almond syrup, all purpose flour, light brown sugar, and sliced almonds until evenly combined. Refrigerate while you prepare the batter.

Almond Coffee Cake:

• In a large mixing bowl using a handheld mixer, cream the softened butter, light brown sugar, and white granulated sugar until light and fluffy.
• Beat in the egg and egg yolk until fully incorporated. Mix in the almond syrup, followed by the sour cream, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together the almond flour, all purpose flour, baking powder, baking soda, salt, and cinnamon.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no dry streaks are present.
• Spread the batter evenly into the prepared pan. Sprinkle the chilled almond crumble evenly over the top.
• Bake for 35–45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the coffee cake cool in the pan for 30 minutes while making the almond glaze.

Almond Glaze:

• In a small bowl, whisk together the powdered sugar, milk, and almond syrup. Pour over slightly warm glaze, slice, and enjoy!