Great tasting coffee cake

STREUSEL
1/2	cup	Brown sugar, packed
1/2	cup	Almonds; chopped and 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 and cut into pieces

• Mix all but butter in a small bowl. Add butter and rub in with fingertips until well blended. Set aside.

CAKE
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

• 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
1	cup	Powdered sugar
1/4	cup	Whipping cream
1	teaspoon	Instant coffee powder
1/3	cup	Almonds; sliced and toasted

• 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.

Serving Size : 8