Shelly's Recipe

ALMOND STREUSEL BUNDT CAKE WITH COFFEE GLAZE

Category: Cakes

Streusel
1/2 cup packed brown sugar
1/2 cup chopped toasted almonds
1/3 cup old-fashioned oats
1 1/2 tsp instant espresso powder
3/4 tsp ground cinnamon
1/4 cup chilled unsalted butter

Glaze
1 cup confectioners sugar, sifted
1/4 cup whipping cream
1 tsp instant espresso powder
1/3 cup toasted sliced almonds

Cake
3 cup sifted cake flour
1 tsp baking powder
1 cup whole almonds, toasted
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup almond paste
1 2/3 cup sugar
1/2 tsp almond extract
1 cup milk
6 large egg whites

For Streusel: Mix first 5 ingredients in small bowl. Add butter and rub in with fingertips until well blended. Set aside.
For Cake: Preheat oven to 350 F. Butter and flour 12-cup Bundt pan. Mix flour and baking powder in small bowl. Finely grind almonds in processor. Beat butter and almond paste in 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.

Beat 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. . Spoon streusel over batter. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes.

Turn out cake onto rack and cool completely. (Cake can be prepared 1 day ahead. Cover and let stand at room temperature.)
For Glaze: Stir confectioners sugar, whipping cream and instant espresso powder in small bowl until well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds. Serves 8.