Banana Crunch Coffee Cake (10 servings) 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) butter - softened 3/4 cup white sugar 1 Tablespoon grated orange zest 1 teaspoon vanilla 2 large eggs 2 large ripe bananas - peeled and mashed 2 Tablespoons sour cream 1/2 cup raisins or dried cranberries - optional For The Topping: 1/3 cup all-purpose flour 1/3 cup brown sugar - packed 3/4 teaspoon cinnamon 1/8 teaspoon freshly ground nutmeg 3 Tablespoons cold butter - cut into small pieces 1/3 cup chopped almonds (or walnuts if desired) Preheat oven to 350 degrees. Prepare a 10-inch round pan by greasing with butter or cooking spray. (You could also use an 11 x 7-inch pan or two 6-inch round pans.) In a medium bowl, mix together the flour, baking soda, baking powder and salt. In a separate large bowl using an electric mixer, beat together the softened butter, white sugar, orange zest and vanilla. Continue beating and add the eggs one at a time. Add the mashed banana and sour cream and beat until well combined. Gradually beat the flour mixture into the egg mixture. Fold in the raisins (or cranberries). Dollop batter into prepared pan and smooth with a spatula. For the topping, mix together the flour, cinnamon and nutmeg in a medium bowl. Using your finger tips, cut in the chunks of butter and blend until the mixture resembles coarse sand. Stir in the almonds. Sprinkle the topping over the batter in the pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. This dense coffee cake has a rich banana bread flavor with a crumbled topping that's enjoyably crunchy thanks to chopped almonds. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3078. Submitted 12/22/2011.