杏仁莓果奶酥蛋糕Almond Berry Crumb Cake

将烤炉预热至190℃；将9寸烤馍喷射脱模油备用。Place a rack in the center of your oven and preheat the oven to 190℃. Lightly coat a 9-inch springform pan with non-stack spray and set aside.

杏仁奶酥顶料：在一个中碗内将糖、全麦面包粉、肉桂粉及盐拌匀。加入牛油与粉料混合拌匀成粗粒结构。加入杏仁片拌匀，备用。Make the crumb topping: In a medium bowl, stir together granulated sugar, whole wheat pastry flour, cinnamon, and salt. Scatter the butter pieces over the top, then work the butter into the dry ingredients until moist crumbs form. Stir in the sliced almonds until evenly distributed and set aside.

莓果蛋糕：在拌打器内将糖与牛油打3分钟至转色及发起。加入杏仁精拌匀。Make the berry coffee cake: In a stand mixer beat together the sugar and butter until light in color and fluffy, about 3 minutes. Beat in the almond extract until incorporated.

在中型碗内将全麦面包粉、中筋面粉、发粉及盐混合。另外在小碗内将蛋和杏仁奶打匀。In a medium bowl, stir together the whole wheat pastry flour, all purpose flour, baking powder and salt. In a small bowl, whisk together the almond milk and egg.

将半份的粉料加入牛油混合料内，以慢速搅拌混合均匀。再加入另外半份的粉料拌打均匀。加入莓果拌匀。Add ½of the dry ingredients to the butter mixture, mix on low speed just until combined, then add half of the dry ingredients, mix well. By hand, gently fold in the berries, stirring just until barely blended.

将蛋糕糊料倒入烤盘内，铺上奶酥顶料，放入烤炉烤40-50分钟至奶酥呈金黄色或插入竹签干净取出。Spread the cake batter into the prepared pan, sprinkle the crumb topping mixture evenly over the top. Bake the cake for 40-50 minutes, until the crumbs are golden and a toothpick inserted in the center comes out clean.

淋酱做法：将糖、香草精、杏仁精及牛奶拌打至细滑。将酱淋在蛋糕上，即可温吃。To prepare the glaze: Whisk together the powdered sugar, vanilla extract, almond extract, and milk until smooth. Drizzle the glaze over the top of the cake. Serve warm or at room temperature.