Preheat the oven to 350 degrees F (180 degrees C). Butter and flour an 8 1/2 by 4 1/2 loaf pan, and set aside. Make sure eggs are room temperature. Zest and juice the oranges.
Using a whisk, mix together All-Purpose Flour (1 cup), Baking Powder (1/2 teaspoon), and Salt (1/4 teaspoon) in a large bowl. Place the Cornmeal (10 tablespoon) in a separate bowl. Set aside.
Place the Unsalted Butter (1/2 cup) Granulated Sugar (1 cup), Orange Juice (1 tablespoon), and Orange Zest (2 teaspoon) in the bowl of a standing mixer attached with the paddle attachment. You can do this with a hand mixer as well.
Mix on medium speed, until creamy, about 2 to 3 minutes, scraping down the bowl half way through.
Add in the Egg (3) one at a time ensuring that they are evenly incorporated into the batter.
Add in Vanilla Extract (1 teaspoon), Almond Extract (1/2 teaspoon), Low-Fat Plain Yogurt (1/2 cup). Mix until combined, 30 seconds or so. At this point your batter may look curdled. This is normal.
Turn the speed down to low and add in the cornmeal. After it is mixed, add in the flour-baking powder-salt mixture in 2 batches. Mix until just incorporated. Do not overmix.
Pour the batter into the buttered and floured pan. Place it in the oven and bake for 25 minutes. Meanwhile, make the topping.
Combine the Dark Brown Sugar (1/2 cup), Old Fashioned Rolled Oats (1/2 cup), Unsalted Butter (1/4 cup) Orange (3 teaspoon), and Salt (1 pinch) in a bowl. Add in the Sliced Almonds (3/4 cup).
After 25 minutes in the oven, remove the cake, sprinkle with the topping, and bake for an additional 30 to 32 minutes or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes.
Take it out of the loaf pan to cool for another 15 minutes.
If preferred, make the yogurt and honey glaze by whisking Yogurt (1/2 cup), Honey (1/4 cup), and Vanilla Extract (1/4 cup) until smooth.
Cut it into slices and serve with yogurt and honey glaze on the side. Enjoy!