*  Exported from  MasterCook  *
                Almond Streusel Bundt Cake & Coffee Glaze *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Bundt Cakes                      Nuts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PATTI - VDRJ67A-----
      1/2  cup           Brown sugar -- packed
      1/2  cup           Almonds; chop -- toasted
      3/4  teaspoon      Cinnamon
      1/3  cup           Old fashioned oats
    1 1/2  teaspoons     Instant coffee powder -=OR=- -- expresso powder
      1/4  cup           Butter; chilled -- cut pieces
    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      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.
  ===============   Reply   61 of Note    1 ================= 
  Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MM COFFEE MEGA #1 
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