1½ cups all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
¾ cup granular sugar
¼ cup Neufchatel, softened
¼ cup unsalted butter, softened
½ cup sour cream
1 large egg
1 tsp. almond extract
¼ cup buttermilk
1 medium-large Gala apple, cored and chopped
2 Tbsp. all-purpose flour
2 Tbsp. brown sugar
2 Tbsp. cold unsalted butter, diced
¼ teaspoon ground cinnamon
¼ cup sliced almonds
¾ cup confectioner’s sugar
3 tsp. buttermilk
Preheat oven to 350˚F. Prepare an 8x8x2 or 8×11 baking pan with parchment paper.
Make the streusel. Combine all of the ingredients and work in butter until a coarse meal forms. Set aside in the refrigerator until batter is mixed.
In a large bowl whisk together flour, baking powder, baking soda and salt. In another bowl beat together sugar, Neufchatel, softened butter, and sour cream until well combined. Beat in egg and almond extract. Fold creamed mixture into the dry mixture and halfway through, add in buttermilk. Mix until just combined and then fold in apples. Spread mixture in prepared pan and sprinkle with sliced almonds and streusel.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10–15 minutes before removing from pan.
Once cool, stir together confectioner’s sugar and remaining buttermilk. Spoon over cake and serve.