Almond Streusel Bundt Cake -Coffee Glaze
Source of Recipe
Internet
List of Ingredients
-----STREUSEL-----
1/2 cup Brown sugar -- packed
1/2 cup Almonds; chop -- toasted
3/4 teaspoon Cinnamon
1/3 cup Old fashioned oats
1 1/2 teaspoons Instant coffee powder -=OR=-
-- expresso powder
1/4 cup Butter; chilled -- cut pieces
-----CAKE-----
3 cups Cake flour -- sifted
1 tablespoon Baking powder
1 cup Whole almonds -- toasted
3/4 cup Unsalted butter -- room temp
1/2 cup Almond paste
1 2/3 cups Sugar
1/2 teaspoon Almond extract
1 cup Milk
6 large Egg whites -- room temp
-----GLAZE-----
1 cup Powdered sugar
1/4 cup Whipping cream
1 teaspoon Instant coffee powder
1/3 cup Almonds; sliced -- toasted
Recipe
STREUSEL: Mix all but butter in a small bowl. Add butter
and rub in with fingertips until well blended.
Set aside.
CAKE: Preheat oven to 350~. Butter and flour a 12-cup
Bundt pan. Mix flour and baking powder in a small bowl.
Finely grind almonds in processor. Using electric mixer,
beat butter and almond paste in a large bowl until blended.
Gradually beat in 1-1/3 cups sugar. Continue beating until
fluffy. Beat in extract.
Stir in dry ingredients alternately with milk. Mix in
ground almonds. Using electric mixer fitted with clean dry
beaters, beat egg whites in another large bowl to medium
peaks. Gradually add remaining 1/3 cup sugar and beat until
stiff but not dry. Fold meringue into batter in 2
additions. Transfer half the batter to prepared Bundt pan.
Sprinkle streusel over. Spoon remaining batter over. Bake
cake until tested done, about 1 hour. Cool in cake pan on
rack for 20 minutes.
Turn cake out onto rack and cool completely. (Cake can be
made 1 day ahead; cover and let stand at room temperature.)
GLAZE: Stir powdered sugar, whipping cream and instant
coffee powder in a small bowl until well blended.
Drizzle glaze over cake, allowing to run down sides.
Sprinkle cake with sliced almonds.
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