Age Of Lincoln Almond Streusel Bundt Cake With Coffee Gla Recipe
Servings: 12
Ingredients
- 1/2 c. Firmly packed brown sugar
- 1/2 c. Minced toasted almonds
- 1/3 c. Old-fashioned oats
- 11/2 tsp Instant espresso pwdr or possibly instant coffee pwdr
- 3/4 tsp Grnd cinnamon
- 1/4 c. Chilled unsalted butter, cut into pcs (1/2 stick)
- 3 c. Sifted cake flour
- 1 Tbsp. Baking pwdr
- 1 c. Whole almonds, toasted
- 3/4 c. Unsalted butter, room temperature (1 1/2 sticks)
- 1/2 c. Almond paste
- 12/3 c. Sugar
- 1/2 tsp Almond extract
- 1 c. Lowfat milk
- 6 lrg Egg whites, room temperature
- 1 c. Powdered sugar, sifted
- 1/4 c. Whipping cream
- 1 tsp Instant espresso pwdr or possibly instant coffee pwdr
- 1/3 c. Toasted sliced almonds
Directions
- For Streusel: Mix first 5 ingredients in small bowl. Add in butter and rub in with fingertips till well blended. Set aside.
- For Cake: Preheat oven to 350 F. Butter and flour 12-c. Bundt pan.
- Mix flour and baking pwdr in small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in large bowl till blended. Gradually beat in 1 1/3 c. sugar.
- Continue beating till fluffy. Beat in extract. Stir in dry ingredients alternately with lowfat milk. Fold in grnd almonds. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium peaks. Gradually add in remaining 1/3 c. sugar and beat till stiff but not dry. Fold meringue into batter in 2 additions.
- Transfer half of batter to prepared Bundt pan. Sprinkle streusel over.
- Spoon remaining batter over. Bake cake till tester inserted near center comes out clean, about 1 hour. Cold cake in pan on rack 20 min. Turn out cake onto rack and cold completely. (Cake can be prepared 1 day ahead. Cover and let stand at room temperature.)
- For Glaze: Stir powdered sugar, whipping cream and instant espresso pwdr in small bowl till well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 703 | |
| Calories from Fat 200 | 28% |
| Total Fat 23.09g | 29% |
| Saturated Fat 11.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 359mg | 15% |
| Potassium 199mg | 6% |
| Total Carbs 119.83g | 32% |
| Dietary Fiber 2.0g | 7% |
| Sugars 90.33g | 60% |
| Protein 7.95g | 13% |
