Apricot-Almond Coffee Cake

1 Preheat oven to 350F. Spray a 13- x 9-inch baking dish with cooking spray.

2. Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl; set aside.

3. Beat butter and cream cheese at medium speed with an electric mixer until blended. Add sugar, beating until creamy. Add egg and egg whites, one at a time, beating after each addition. Add flour mixture, beating just until combined. Stir in yogurt, mixing gently.

4. Spread half of batter in prepared dish. Gently spread apricot preserves evenly over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with Almond Topping.

5. For Almond Topping: Combine flour and brown sugar. Cut in the butter using a pastry blender or forks until crumbly. Stir in almonds.

6. Bake in preheated oven for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool 30 minutes before slicing.