Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Almond Streusel Bundt Cake & Coffee Glaze

StarStarStarStarHalf star

Your rating

Almond Streusel Bundt Cake and Coffee Glaze

A very tasty cake, everybody asked for the second slice.

 

Yield

16 servings

Prep

60 min

Cook

60 min

Ready

120 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Streusel
½ cup brown sugar
packed
* Camera
½ cup almonds
chopped, toasted
* Camera
¾ teaspoon cinnamon
Camera
cup rolled oats
old fashioned
Camera
1 ½ teaspoons instant coffee
Camera
¼ cup butter
chilled, cut pieces
Camera
Cake
3 cups cake flour
sifted
Camera
1 tablespoon baking powder
Camera
1 cup almonds
whole, toasted
* Camera
¾ cup butter
unsalted, room temp
Camera
½ cup almond paste
* Camera
1 ⅔ cups sugar
Camera
½ teaspoon almond extract
* Camera
1 cup milk
Camera
6 large egg whites
room temp
Camera
Glaze
1 cup powdered sugar
Camera
¼ cup heavy whipping cream
Camera
1 teaspoon instant coffee
Camera
cup almonds
sliced, toasted
Camera

Ingredients

Amount Measure Ingredient Features
Streusel
118 ml brown sugar
packed
* Camera
118 ml almonds
chopped, toasted
* Camera
3.8 ml cinnamon
Camera
79 ml rolled oats
old fashioned
Camera
7.5 ml instant coffee
Camera
59 ml butter
chilled, cut pieces
Camera
Cake
7.1E+2 ml cake flour
sifted
Camera
15 ml baking powder
Camera
237 ml almonds
whole, toasted
* Camera
177 ml butter
unsalted, room temp
Camera
118 ml almond paste
* Camera
394 ml sugar
Camera
2.5 ml almond extract
* Camera
237 ml milk
Camera
6 large egg whites
room temp
Camera
Glaze
237 ml powdered sugar
Camera
59 ml heavy whipping cream
Camera
5 ml instant coffee
Camera
79 ml almonds
sliced, toasted
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 35537% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 111mg 5%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 9% Vitamin C 0%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe