Preheat oven to 350°F. Grease and flour a 10-inch tube pan.
Prepare the crumble topping by mixing all the dry ingredients. Then add the cold butter and pinch with your fingers until you form a crumble. Add the almonds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar at medium speed for about 3 minutes, until light and fluffy. With the mixer at low speed, add eggs, one at a time and vanilla.
In a separate bowl, combine all the dry ingredients and mix well. With the mixture at low speed, add flour mixture to butter mixture until just combined. Add sour cream and mix until all ingredients are combined. Do not over beat.
Add half the batter into the prepared tube pan. Then add ¾ cups of crumble mixture. Pour the rest of the batter and finish with the rest of the crumble. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan and then carefully remove from pan and transfer to a baking rack allowing to cool completely.
In a small bowl, stir together powdered sugar and milk. Adjust the amount of milk until the glaze has a drizzling consistency. Drizzle over cake and serve.