Preheat the oven to 350F, and line 2, 8-inch springform pan with parchment paper. Grease the rims of the springform pan. (I used a hand mixer for the majority of this recipe)

In a small bowl, use a fork to mix together all the frangipane ingredients until you create a paste-like texture. Then set aside.

In a medium bowl, use a fork to mix together the crumble ingredients (excluding the sliced almonds- that will come at the very end in Step 6) until you get a sand-like texture. Add in ⅓ of the frangipane to the crumble, and rub the frangipane into the crumble with clean hands until evenly distributed throughout the crumble. Set aside.

In another medium bowl, use a hand mixer to cream together the cream cheese filling ingredients until the cream cheese is fluffy and the ingredients are integrated (about 1-2 minutes). Set aside.

Make sure the vegan buttermilk is prepared. In a large bowl, whisk together the vegan butter, sugar, dairy free yogurt, and vanilla extract. Whisk to combine. Then add in the remaining flour, baking powder, baking soda, and sea salt. As you’re whisking the dry ingredients, pour in the vegan buttermilk. Whisk just until the dry ingredients are incorporated with the wet.

Spoon half of the vanilla coffee cake batter into the pan, and spread it to the edges of the pan. Then spoon the cream cheese layer on top, and use an offset spatula to spread the cream cheese to the edges. Next, spread the frangipane over the cream cheese filling. Finally, spoon the remaining vanilla coffee cake batter on top to the edges of the pan. Sprinkle the crumble on top of the batter, along with sliced almonds.

Place the springform pan into the oven to bake for 75-77 minutes (since mine is not vegan I'm shooting for 30-40 minutes and going from there) Remove the pan from the oven when a toothpick comes out clean and the crumble is lightly golden on top.

Allow the coffee cake to cool in its pan for 1 hour.

When ready to serve, carefully remove the walls of the springform pan, and dust with powdered sugar on top. Slice, serve, and enjoy!