Almond Streusel Bundt Cake And Coffee Glaze Recipe

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Servings: 8


Cost per serving $2.47 view details


  1. STREUSEL: Mix all but butter in a small bowl. Add in butter and rub in with fingertips till well blended. Set aside.
  2. CAKE: Preheat oven to 350 . Butter and flour a 12-c. Bundt pan. Mix flour and baking pwdr in a small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in a large bowl till blended.
  3. 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 egg 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 the batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake till tested done, about 1 hour. Cold in cake pan on rack for 20 min. Turn cake out onto rack and cold completely. (Cake can be made 1 day ahead; cover and let stand at room temperature.)
  4. GLAZE: Stir powdered sugar, whipping cream and instant coffee pwdr in a small bowl till well blended. Drizzle glaze over cake, allowing to run down sides. Sprinkle cake with sliced almonds. = Reply 25 of Note 1 =


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Nutrition Facts

Amount Per Serving %DV
Serving Size 244g
Recipe makes 8 servings
Calories 854  
Calories from Fat 304 36%
Total Fat 35.05g 44%
Saturated Fat 16.57g 66%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 578mg 24%
Potassium 322mg 9%
Total Carbs 125.71g 34%
Dietary Fiber 3.7g 12%
Sugars 77.21g 51%
Protein 13.01g 21%
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