Almond Streusel Bundt Cake and Coffee Glaze

Title:
Almond Streusel Bundt Cake and Coffee Glaze

Yield:
8 Slices

Categories:
Bundt,
Nuts




Ingredients:




---------------------------------BILLS20086---------------------------------





----------------------------------STREUSEL----------------------------------


   1/2 c  Brown sugar; packed


   1/2 c  Almonds; chop, toasted


   3/4 ts Cinnamon


   1/3 c  Old fashioned oats


 1 1/2 ts Instant coffee powder -=OR=-


          - expresso powder


   1/4 c  Butter; chilled, cut pieces



------------------------------------CAKE------------------------------------


     3 c  Cake flour; sifted


     1 tb Baking powder


     1 c  Whole almonds; toasted


   3/4 c  Unsalted butter; room temp


   1/2 c  Almond paste


 1 2/3 c  Sugar


   1/2 ts Almond extract


     1 c  Milk


     6 lg Egg whites; room temp



-----------------------------------GLAZE-----------------------------------


     1 c  Powdered sugar


   1/4 c  Whipping cream


     1 ts Instant coffee powder


   1/3 c  Almonds; sliced, toasted





 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. =============== Reply 25 of


 Note    1 =================


 


 Board:      FOOD BB Topic: FOOD SOFTWARE Subject: Z MM- NEW FORMATS


 


 To:     VDRJ67A    PATTI ANDERSON        Date:


   03/07 From: VDRJ67A PATTI ANDERSON        Time:


    5:10 PM


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini