Almond Streusel Bundt Cake & Coffee Glaze *
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Almond Streusel Bundt Cake & Coffee Glaze *
  Bundt    Coffee    Glaze    Nuts    Almonds    Cakes  
Last updated 6/12/2012 12:42:09 AM. Recipe ID 1099. Report a problem with this recipe.
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      Title: Almond streusel bundt cake & coffee glaze *
 Categories: Bundt, Nuts
      Yield: 8 Slices
 
--------------------------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.




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Recipe ID 1099 (Apr 03, 2005)

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