Cinnamon Almond Streusel Pound Cake
This moist cake has an oat and almond filling and a delicious almond glaze.
1/2 cup slivered almonds, coarsely chopped
1/3 cup firmly packed brown sugar
1/3 cup uncooked quick-cooking oats
1 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1 cup cake flour*
1 teaspoon baking powder
1 cup sugar
1/3 cup almond paste
1 teaspoon almond extract
1 teaspoon vanilla
1/4 cup milk
1 cup powdered sugar
1/2 teaspoon almond extract
1 to 2 tablespoons milk
2 tablespoons sliced almonds
Heat oven to 350°F. 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 greased and floured 10-inch angel food cake (tube) pan or 12-cup Bundt® pan. Sprinkle filling over batter so as filling does not touch sides of pan. Spoon remaining batter over filling.
Bake for 45 to 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.
*Substitute 1 cup minus 2 tablespoons all-purpose flour.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #7596©1995Land O'Lakes, Inc.