Preheat oven to 350. Grease a square 8x8 pyrex with butter or cooking spray.
In a bowl with an electric mixer combine all the batter ingredients. Mix thoroughly. Pour into the baking dish and spread evenly.
Combine topping ingredients and mix until crumbs form. Sprinkle on top of the batter.
Bake at 350 for 40 min until golden. If the topping starts to get dark cover with foil for the last 10 minutes.
Notes
Nutrition: This cake has 16 servings. A serving is a 2x2 inch piece. There are 3.8 NET carbs per piece.To store: This is fine at room temperature for a day or two. For longer storage you can refrigerate for 1-2 weeks or freeze individual slices tightly wrapped for 2-3 months.Substitions: You can sub in any nuts for the sliced almonds in the topping.Additions: Berries work well added between the batter and topping.Notes on Sweeteners: