Preheat oven to 375°F.  Grease the cake pan with coconut oil or butter and set aside.

Spread the almonds on a baking sheet and roast them for 5-10 minutes. Monitor them to make sure they don’t burn.

Combine dry streusel toppings in a small bowl: cinnamon, flour, palm sugar. Add in the butter by slicing it into small pieces and blending into dry ingredients with a fork or fingers.

Add in the toasted walnuts to the streusel ingredients and set aside.

In another mixing bowl, combine dry ingredients for the batter: flour, whey protein, cinnamon, coconut palm sugar, baking powder, baking soda, and salt.

Using a stand mixer or a hand held electric mixer, combine the wet ingredients: Greek yogurt, melted butter, eggs, applesauce, and vanilla. Mix on medium speed until thoroughly combined.

Add the dry ingredients in several small increments, and mix on medium speed until incorporated.

Using a spatula, fold apples into the batter until evenly mixed.

Bring out the greased cake pan, pour in batter. Sprinkle the walnut streusel topping on top of the cake. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let it cool 10 minutes before slicing. Serve warm or store in an air-tight container for later.