Almond Streusel Bundt Cake
& Coffee Glaze



3 cups Cake flour sifted
1 tablespoon Baking powder
1 cup Whole almonds -- toasted
3/4 cup Unsalted butter -- room temp
1/2 cup Almond paste
1 2/3 cups Sugar
1/2 teaspoon Almond extract
1 cup Milk
6 large Egg whites -- room temp


1/2 cup brown sugar -- packed
1/2 cup almonds ground fine (not to a paste) in food processor
3/4 teaspoon cinnamon
1/3 cup old fashioned oats

Coffee Glaze:
1 cup Powdered sugar
1/4 cup Whipping cream
1 teaspoon Instant coffee powder
1/3 cup 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.