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Almond Streusel Bundt Cake and Coffee Glaze
Almond Streusel Bundt Cake And Coffee Glaze
Ingredients
- Serving Size : 8
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
Method
- 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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