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
; powder
3/4 ts Ground cinnamon
1/4 c Chilled unsalted butter; cut
-into pieces
; (1/2 stick)
CAKE
3 c Sifted cake flour
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
; powder
1/3 c Toasted sliced almonds
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.
Yields
1 servings