This is an adaptation of the "Sunday Morning Coffee Cake" found in the Joy of Cooking. It's really yummy made as the recipe goes in the book, but I'm putting in my adapted recipe. It's really easy to make! I make it in my Kitchen Aid, I recommend you do the same as the final whipping is my new adaptation.
Grease a 9 or 10" round dish (I use a springform which works super for releasing it and serving). Preheat oven to 350 degrees F.
In a large bowl whisk together until blended: 1 cup all purpose flour, 1 cup whole wheat flour, 1 cup plus 2 TBS sugar, 1 tsp salt.
Add and cut in with the mixer until the mixture resembles crumbs: 10 TBS unsalted butter. Remove 1 cup to a medium bowl (for streusel top).
Add to your mixing bowl mixture and whisk: 1 tsp baking powder, 1/2 tsp baking soda
Add: 3/4 cup buttermilk, 1 large egg, 1/2 tsp vanilla extract, 1/2 almond extract. Whisk until batter is smooth and fluffy 2 minutes, maybe a bit more. I accidentally mixed it longer with this cake and it worked out wonderfully. Scrape the batter into the prepared pan.
In your reserved bowl for streusel topping, add: 1/2 cup firmly packed brown sugar, 1 tsp ground cinnamon, and 1 TBS butter. Combine with a fork until crumbly, then sprinkle over top of cake. This does make a lot of streusel topping, so you don't have to use it all if you'd prefer not to. Bake for 50-65 minutes, let cool in the pan for 5 - 10 min, then slide knife around edge and open your spring form, let cool on rack for 1.5 hours before serving.
That's it! Enjoy!