Easy mouthwatering streusel coffee cake

Moist cake topped with a crunchy cinnamon and nut topping

This coffee cake is a snap to make. It uses one bowl and a box of Duncan Hines Deluxe White Cake mix. The result is a moist aromatic cake (You can also use two forks and chopped almonds by hand on a board)
¾ cup/96 grams sugar
½ cup/64 grams flour
½ cup/64 grams chopped almonds
3/4 cup/85 grams stick of butter
2 tsp cinnamon
Remove the topping from the machine’s bowl and reserve.
Make the cake with 2 tbsp. of softened butter, 2 whole eggs, 2 tsp. almond extract and 1½ cups of water.
Pour half the batter into the prepared pan, and add half of the topping. Cover with the remaining batter and add the remaining topping.
Bake at 350f/180c degrees for 50 minutes or until a tooth pick comes out clean and the cake pulls away from the sides of the pan.