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Cinnamon Almond Streusel Pound Cake




Source of Recipe


internet


List of Ingredients




Filling Ingredients
1/2 cup Slivered almonds, coarsely chopped
1/3 cup Brown sugar
1/3 cup Quick cooking oats
2 Tablespoon Butter, softened
1 tsp Cinnamon, ground
Cake Ingredients
1 1/4 cups All-purpose flour
1 cup Cake flour
1 tsp Baking powder
1 cup Granulated sugar
1 cup Butter, softened
1/3 cup Almond paste
5 Eggs
1 tsp Almond extract
1 tsp Vanilla extract
1/4 cup Milk
Glaze Ingredients
1 cup Powdered sugar
1/2 tsp Almond extract
1 to 2 Tablespoons Milk
2 Tablespoons Sliced almonds


Recipe



Oven Temp ~ 350°
Baking Time ~ 45 to 55 Minutes
Pan Type ~ 10-inch tube pan or 12-cup Bundt cake pan


Preheat oven, grease pan and cut parchment paper to fit the bottom of cake pan. If you do not have parchment paper be sure to thoroughly grease and flour the pan.
Combine all filling ingredients in a small mixer bowl. Beat at low speed until well mixed, set aside.
Stir together flour, cake flour and baking powder in small bowl.
Combine sugar, 1 cup butter and almond paste in large mixer bowl. Beat butter mixture at medium speed until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add almond extract and vanilla.
Reduce speed to low. Beat, gradually adding combined flour, cake flour and baking powder alternately with milk until thoroughly combined (1 to 2 minutes).
Pour half of batter into prepared pan. Sprinkle filling over batter but not touching the sides of the pan. Spoon remaining cinnamon almond pound cake batter over cinnamon almond streusel filling.
Bake until toothpick inserted in the center comes out clean. Cool for 15 minutes and then remove from pan.
Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in a small bowl. Drizzle over warm Cinnamon Almond Streusel Pound Cake. Sprinkle top with sliced almonds. Cool cake completely.