ALMOND COFFEE CAKE
You will love this coffeecake if you love true almond flavor and coffee. This is so good with your morning coffee..This recipe was given to me by a member of our Church when I lived in Alburqueque,NM...she was a recipe hound like most of us... This cake is best if made a day ahead ; cover and let stand at room temperature.
Provided by Pat Duran
Categories Other Breakfast
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. Heat oven to 350^. Spray a 12 cup bundt pan with Bakers Joy( with flour)or grease and flour pan.Set aside. --- Strusel: Mix all but the butter in a small bowl. Add the butter in pieces and rub in with fork, fingers or pastry blender, till well blended. Set aside.
- 2. Cake: Mix flour and baking powder in a small bowl.Set aside. Grind the almonds, set aside. In electric mixer, beat butter and almond paste till blended. Gradually beat in the sugar,until fluffy. Add in extract; then stir in dry ingredients alternately with the milk. Fold in the ground almonds.
- 3. In another large bowl m using clean dry beaters, beat egg whites to medium peaks, gradually add in remaining 1/3 cup of sugar and beat till stiff but not dry. Fold whites into batter in 2 additions.
- 4. Pour half the batter into prepared pan. Sprinkle streusel over batter. Spoon remaining batter over streusel. Bake cake about 55 minutes of until cake tests done. Remove from oven . Cool in pan for 20 minutes. Turn cake out onto rack to cool completely. GLAZE: Combine all ingredients in a small bowl until well blended. Drizzle over cake, letting it drizzle down sides. Sprinkle with sliced almonds,if desired.
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