Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.

Streusel: add flour, brown sugar, cinnamon, toffee bits and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.

Cake: beat sugar and butter until light in color and fluffy, 3-4 minutes. Add sour cream and coffee creamer and mix until well incorporated. Add egg whites and almond extract and mix until smooth.

Combine flour and baking powder in a separate bowl. Add batter and mix until smooth

Spread half of the batter in cake pan. Top batter with about half of the streusel mixture. Repeat

Bake for 28-30 minutes, or until a toothpick inserted comes out with a few crumbs.

Remove cake from oven and allow to cool in the pan for about 15 minutes. Then remove to cooling rack to finish cooling.

Glaze: Combine powdered sugar and coffee creamer in a small bowl and whisk until smooth. You can always add a little more creamer or sugar, if needed.

Drizzle the glaze over the coffee cake and sprinkle a few almond slivers and toffee bits over it.