Age Of Lincoln Almond Streusel Bundt Cake With Coffee Glaze Recipes

AGE OF LINCOLN ALMOND-STREUSEL BUNDT CAKE WITH COFFEE GLAZE

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.

CINNAMON ALMOND STREUSEL POUND CAKE

Steps:

• Preheat oven to 360°F.
• Butter and flour a 10" angel food cake(tube) pan or 12-cup Bundt pan.
• Combine all filling ingredients in small bowl.
• Beat at low speed until well mixed; set aside.
• Combine flour, cake flour and baking powder in small bowl.
• Combine sugar, 1 cup butter and almond paste in large bowl.
• Beat at medium speed until creamy.
• Continue beating, adding eggs one at a time, until well mixed.
• Add almond extract and vanilla.
• Reduce speed to low.
• Beat gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
• Pour half of batter into prepared pan.
• Sprinkle filling over batter so filling does not touch sides of pan.
• Spoon remaining batter over filling.
• Bake 45-60 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove from pan.
• Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl.
• Drizzle over warm cake; sprinkle with sliced almonds.
• Cool completely.
• Enjoy!
• *Substitute 1 cup minus 2 tablespoons all purpose flour.

ALMOND STREUSEL CAKE

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.

ALMOND ORANGE STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
• In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
• In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
• In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
• Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
• Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.