Age Of Lincoln Almond Streusel Bundt Cake With Coffee Glaze Recipes

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ALMOND STREUSEL CAKE



Almond Streusel Cake image

Make and share this Almond Streusel Cake recipe from Food.com.

Provided by FoodFromSicily

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 16

1 cup packed brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons butter (melted) or 3 tablespoons margarine (melted)
1 teaspoon grated orange zest
1/2 cup softened butter or 1/2 cup margarine
1/2 cup granulated sugar
3 large eggs
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice
1/2 cup confectioners' sugar
2 1/2 teaspoons orange juice

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9" or 10" tube pan.
  • To prepare the streusel, in a medium bowl, mix together brown sugar nuts and flour. Stir in the butter and zest.
  • To prepare cake, in a large bowl, using an electric mixer set on medium speed, beat together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in zest and vanilla.
  • In a large bowl, mix together the flour, baking powder and baking soda.
  • Reduce mixer speed to low. Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.
  • Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and streusel.
  • Bake until toothpick in center comes out clean, 30-35 minutes. Transfer pan to a wire rack to cool completely.
  • To prepare glaze, in a cup stir together confectioners' sugar and orange juice until smooth.
  • Turn the cake out onto a serving plate, placing it right-side up. Drizzle with the glaze.

Nutrition Facts : Calories 277.3, Fat 12, SaturatedFat 5.6, Cholesterol 60.6, Sodium 176.6, Carbohydrate 39.3, Fiber 1.2, Sugar 24.5, Protein 4.4

AGE OF LINCOLN ALMOND-STREUSEL BUNDT CAKE WITH COFFEE GLAZE



Age of Lincoln Almond-Streusel Bundt Cake with Coffee Glaze image

Categories     Cake     Coffee     Dessert     Bake     Almond     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 22

Streusel
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted almonds
1/3 cup old-fashioned oats
1 1/2 teaspoons instant espresso powder or instant coffee powder
3/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
Cake
3 cups sifted cake flour
1 tablespoon baking powder
1 cup whole almonds, toasted
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup almond paste
1 2/3 cups sugar
1/2 teaspoon almond extract
1 cup milk
6 large egg whites, room temperature
Glaze
1 cup powdered sugar, sifted
1/4 cup whipping cream
1 teaspoon instant espresso powder or instant coffee powder
1/3 cup toasted sliced almonds

Steps:

  • For Streusel:
  • Mix first 5 ingredients in small bowl. Add butter and rub in with fingertips until well blended. Set aside.
  • For Cake:
  • Preheat oven to 350° F. Butter and flour 12-cup Bundt pan. Mix flour and baking powder in small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in 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 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 of batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool 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 powder in small bowl until well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds.

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