Almond Streusel Bundt Cake & Coffee Glaze
A very tasty cake, everybody asked for the second slice.
Yield
16 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Streusel | |||
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
almonds
chopped, toasted |
*
|
| ¾ | teaspoon |
cinnamon
|
|
| ⅓ | cup |
rolled oats
old fashioned |
|
| 1 ½ | teaspoons |
instant coffee
|
|
| ¼ | cup |
butter
chilled, cut pieces |
|
| Cake | |||
| 3 | cups |
cake flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | cup |
almonds
whole, toasted |
*
|
| ¾ | cup |
butter
unsalted, room temp |
|
| ½ | cup |
almond paste
|
*
|
| 1 ⅔ | cups |
sugar
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 | cup |
milk
|
|
| 6 | large |
egg whites
room temp |
|
| Glaze | |||
| 1 | cup |
powdered sugar
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
instant coffee
|
|
| ⅓ | cup |
almonds
sliced, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Streusel | |||
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
almonds
chopped, toasted |
*
|
| 3.8 | ml |
cinnamon
|
|
| 79 | ml |
rolled oats
old fashioned |
|
| 7.5 | ml |
instant coffee
|
|
| 59 | ml |
butter
chilled, cut pieces |
|
| Cake | |||
| 7.1E+2 | ml |
cake flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
almonds
whole, toasted |
*
|
| 177 | ml |
butter
unsalted, room temp |
|
| 118 | ml |
almond paste
|
*
|
| 394 | ml |
sugar
|
|
| 2.5 | ml |
almond extract
|
*
|
| 237 | ml |
milk
|
|
| 6 | large |
egg whites
room temp |
|
| Glaze | |||
| 237 | ml |
powdered sugar
|
|
| 59 | ml |
heavy whipping cream
|
|
| 5 | ml |
instant coffee
|
|
| 79 | ml |
almonds
sliced, toasted |
|
Directions
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℉ (180℃). Butter and flour a 12-cup Bundt pan.
Mix flour and baking powder in a small bowl. Finely grind almonds in processor.
Using an electric mixer, beat butter and almond paste in a large bowl until blended. Gradually beat in 1⅓ cups sugar. Continue beating until fluffy. Beat in extract.
Stir in dry ingredients alternately with milk. Mix in ground almonds.
Using an electric mixer fitted with clean dry beaters, beat egg whites in another large bowl to medium peaks.
Gradually add remaining ⅓ cup sugar and beat until stiff but not dry. Fold meringue into the batter in 2 additions. Transfer half the batter to the prepared Bundt pan.
Sprinkle streusel over. Spoon remaining batter over. Bake cake until tested done, about 1 hour.
Cool in cake pan on the 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.
