Grease and line a 10×10 inch baking pan with parchment paper and set aside.
To make the cake:
Heat up the butter and milk to about 98° Fahrenheit (37° Celsius). Sprinkle in the yeast with a pinch of sugar and let sit for about 5 minutes until the yeast is bubbly.
In the bowl of a stand mixer add in the rest of the dry ingredients, fit the machine with the dough hook and whisk to combine. Slowly add in the milk-butter-yeast mixture and knead on low-medium speed just until you have a smooth dough that has released from the side of the bowl (don’t overmix).
Cover the bowl with a towel or plastic wrap and leave in a warm spot to rise for about 45 minutes to 1 hour.
When it’s time, transfer the dough onto a lightly floured work surface, and roll the dough out to a square the length and size of your baking pan. Carefully transfer the dough into the pan, lightly tucking it in, and evening it out to cover the entire pan. Place a clean towel over the pan and let rise again for another 45 minutes.
While the dough is rising for the second time, make the topping:
Add the almonds to the bowl of a food processor and pulse a few times until you have roughly chopped almonds. Add in the butter sugars and cinnamon and pulse until everything is well mixed.
When the dough is done rising, carefully spread the topping evenly over the cake. Cover the cake again and let it rise another 30 minutes.
Preheat the oven to 400° Fahrenheit (200° Celsius). Bake the cake on the lower rack for about 25 minutes.
Cool on a rack and cut up into squares when ready to serve and make sure to have that cup of tea or coffee ready!