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Cinnamon Almond Streusel Pound Cake
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1/2 cup slivered almonds, coarsely chopped

1/3 cup firmly packed brown sugar

1/3 cup uncooked quick-cooking oats

2 tablespoons Land O Lakes® Butter, softened

1 teaspoon ground cinnamon


1 1/4 cups all-purpose flour

1 cup cake flour  

1 teaspoon baking powder

1 cup sugar

1 cup Land O Lakes® Butter, softened

1/3 cup almond paste

5 large Land O Lakes® Eggs

1 teaspoon almond extract

1 teaspoon vanilla extract

1/4 cup milk


1 cup powdered sugar

1/2 teaspoon almond extract

1 to 2 tablespoons milk

2 tablespoons sliced almonds

 *Substitute 1 cup minus 2 tablespoons all-purpose flour.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all filling ingredients in bowl. Beat at low speed until well mixed; set aside.

  3. STEP 3

    Combine flour, cake flour and baking powder in bowl.

  4. STEP 4

    Combine sugar, 1 cup butter and almond paste in bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Add almond extract and vanilla.

  5. STEP 5

    Reduce speed to low. Beat, gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.

  6. STEP 6

    Pour half of batter into greased and floured 10-inch angel food cake (tube) pan or 12-cup Bundt® pan. Sprinkle filling over batter. (Do not let filling touch sides of pan.) Spoon remaining batter over filling.

  7. STEP 7

    Bake 45-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan.

  8. STEP 8

    Combine powdered sugar, almond extract and enough milk for desired glazing consistency in bowl. Drizzle over warm cake; sprinkle with sliced almonds. Cool completely.

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