INGREDIENTS:
STREUSEL
1/2 cup firmly packed
brown sugar
1/2 cup chopped toasted
almonds
1/3 cup old-fashioned
oats
1 1/2 teaspoons instant
espresso powder
3/4 teaspoon ground
cinnamon
1/4 cup chilled unsalted
butter, cut into pieces
CAKE
3 cups sifted cake
flour
1 tablespoon baking
powder
1 cup whole almonds,
toasted
3/4 cup cup unsalted
butter, room temperature
1/2 cup almond paste
1 2/3 cups sugar
1/2 teaspoon almond
extract
1 cup milk (not low
fat)
6 large egg whites,
room temperature
GLAZE
1 cup powdered sugar,
sifted
1/4 cup whipping cream
1 teaspoon instant
espresso powder
1/3 cup 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 degrees. 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 with clean beaters, beat whites in another large bowl to medium
peaks. Add remaining 1/3 cup sugar slowly and
beat until stiff but no dry peak form. Fold 1/3 of whites
into batter to lighten. Fold the rest of the whites in gently.
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.
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. ENJOY IT'S GREAT