Cinnamon Almond Cake with Wild Texas Blackberries

For the streusel:

• 1 cup brown sugar
• 4 tablespoons unsalted butter, diced
• 1 cup sliced almonds
• 1 teaspoon ground cinnamon

For the cake:

• 3 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cup unsalted butter, softened
• 1 1/2 cup sugar
• 3 eggs
• 1 1/2 teaspoon vanilla
• 1/4 cup Amaretto di Sarrono
• 1 1/2 cup plain Greek yogurt
• 1 1/2 cup fresh blackberries
• powedered sugar for dusting

1. Preheat the oven to 350 degrees. Butter and flour a 10 cup bundt pan. Set aside.
2. Mix the steusel together with your fingers to get a crumbly mixture. Set aside.
3. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
4. In a large mixing bowl, cream together butter and sugar on low speed. Add eggs one at a time.
5. Add vanilla and Amaretto di Sarrono.
6. Alternately add the flour mixture with the Greek yogurt, scraping the sides of the bowl occasionally.
7. By hand, mix in the blackberries (with a spoon, that is)
8. Sprinkle about 1/3 of the streusel into the prepared pan. Spoon in half of the cake batter then sprinkle the rest of the streusel over top. Add the rest of the cake batter and smooth it around.
9. Bake for 50-55 minutes or until tester comes out clean. Cool in the pan for at least 10 minutes. Invert the cake onto the serving plate to cool completely. Sprinkle with powdered sugar and serve. p.s. Don't freak out if some of the streusel gets stuck in the pan. Just spoon it back over the top cuz you'll want every bit. Plus, you're topping it with powdered sugar so it won't show...