Ingredients

• 1/3 cup Unbleached White All-Purpose Flour
• 1 Cinnamon Sugar Topping Packet (included)
• 10 Tbsp melted Unsalted Butter divided
• 2/3 cup Greek Yogurt
• 2 Eggs
• 2 Tbsp Water
• 3/4 tsp Almond Extract
• 1 package Cinnamon Swirl Coffee Cake Mix
• 2 cups fresh Raspberries divided
• 1/2 cup sliced Almonds

Instructions

1. Preheat the oven to 350°F. Butter an 8-inch square baking pan. Line the pan with a sheet of parchment paper that hangs over two of the edges (for pulling the cake out of the pan after it’s baked).

2. In a small bowl, mix the flour with about half the cinnamon sugar topping packet. Use a fork to stir in 2 tablespoons of the melted butter until clumps form. Chill until needed.

3. Whisk together the remaining 1/2 cup melted butter, yogurt, eggs, water and almond extract. Add the cake mix and stir with a silicone spatula or wooden spoon just until combined. Dollop half the batter into the prepared baking pan and spread in an even layer. 

4. Layer 1 cup of the raspberries over the batter and sprinkle with the remaining half of the cinnamon sugar topping packet. Dollop the remaining half of the batter on top and spread in an even layer, covering the raspberries. 

5. Top with the remaining 1 cup of raspberries. Scatter the streusel over the cake in small clumps. Sprinkle the sliced almonds over top. 

6. Bake on the middle rack until a toothpick inserted into the center comes out clean, 60-70 minutes. Let cool for at least 20 minutes before cutting. Serve warm or at room temperature.