Line a 9" x 9" square baking pan with parchment paper, allowing the paper to slightly fold over at least two of the sides. This will make it easier to lift out of the pan after the coffee cake is baked. Set aside.
Preheat the oven to 350°F.
Make the Streusel Crumb Topping
In a large bowl, use your hands or two forks to blend together all of the crumb topping ingredients: the butter, flour, light brown sugar, granulated sugar, cinnamon, and instant coffee/espresso powder. Set aside.
Make the Cake
In another large bowl, whisk together the first 5 cake ingredients: the 2 cups of flour, the baking powder, baking soda, teaspoon of cinnamon, and salt. Set aside.
In a large liquid measuring cup or mixing bowl with pouring spout, whisk together the almondmilk, whiskey, instant coffee/espresso powder, and vanilla. Set aside.
In the bowl of a stand mixer, or a large bowl using a hand mixer, cream the butter for 1-2 minutes on its own, until it is light and fluffy. Add the sugars and cream together for 2 to 3 more minutes, scraping the sides down with a silicone spatula as needed.
Add the eggs, one at a time, and beat just until incorporated.
Add half of the flour mixture to the wet mixture just until incorporated, then add half of the almondmilk mixture. Repeat with the remaining half of the dry flour mixture, and end with the remaining half of the almondmilk mixture.
Pour the batter into the prepared pan, then top with the streusel crumb topping.
Bake at 350°F for 40 to 50 minutes, or until a toothpick poked into the center of the coffee cake comes out clean. Allow to rest in the pan for 5 minutes, then lift the coffee cake out of the pan and continue to cool on a wire rack before slicing and serving.
Notes
Whiskey substitute: Scotch whisky or bourbon. If you want to make this non-alcoholic, you can skip the whiskey and add an extra teaspoon of vanilla.Storage: Store coffee cake in an airtight container at room temperature for up to 5 days. Freezer tip: Store coffee cake in a freezer safe airtight container or in freezer bags for up to two months.