Almond-Streusel Bundt Cake With Coffee Glaze

Almond-Streusel Bundt Cake With Coffee Glaze
Yield: 1

Ingredients

----------------------------STREUSEL----------------------------------
1/2 c firmly packed brown sugar
1/2 c chopped toasted almonds
1/3 c old-fashioned oats
1 1/2 ts instant espresso powder or
-instant; coffee
1 ; powder
3/4 ts ground cinnamon
1/4 c chilled unsalted butter; cut
- into pieces
1 ; (1/2 stick)

------------------------------CAKE------------------------------------
3 c sifted cake flour
1 t. salt
1 tb baking powder
1 c whole almonds; toasted
3/4 c unsalted butter; room
-temperature (1 1/2 sticks)
1/2 c almond paste
1 2/3 c sugar
1/2 ts almond extract
1 c milk
6 lg egg whites; room temperature

------------------------------GLAZE-----------------------------------
1 c powdered sugar; sifted
1/4 c whipping cream
1 ts instant espresso powder or
-instant; coffee
1 ; powder
1/3 c toasted sliced almonds

Instructions

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.
Using electric mixer, 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. Using electric mixer fitted with clean dry
beaters, 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.

Transfer half of batter to prepared Bundt pan. Sprinkle streusel over.
Spoon remaining batter over. 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 powdered 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.