Sunday, March 16, 2008

Almond Streusal Bundt Cake with Coffee Glaze

Alright, there you goes.. waiting for almost a decade for my next episode..

Actually, there is a big schedule for me to manage my daily life and activities, plus there is a one trial-and-error interview that I had to canceled at last minutes just because of my healthy problems. There is a less hour left for me to plan what to cook, even at the weekend, I have to accommodate my office too. Just because of this hourly packed humanity period of the election day, I have to become a back-up citizen for most of my officemates.

After a long 'vacation', I have came out with a mouth-watering dessert product that could fit almost all of your daily meals, be it breakfast, lunch or dinner. The cake is quite rich, packed and contains full of nuts, oats and cinnamon flavor. There is a layer of streusal at the center, where it combines most of the ingredients like what to be in a granola, the oats, nuts, brown sugar, and butter. This is added with a little of coffee powder, to make it produce well blended herb aromas, lead by the authentic tastes of the cinnamon.

First of all, I would like to note that I've got this recipe from the internet, which the site is At the time I was looking for the recipe which has the combination of the nuts, preferably almonds, oats, and some other cereal. At last I found this - luckily it match my searching criteria, although I didn't use any ingredient filter or any other kind of advanced search. Just look at it, and it comes by. Pretty nice? Awesome!

Ok., here is the recipe:

Almond Streusel Bundt Cake and Coffee Glaze

Submitted by: anonymous

(Categories: Almonds, Baked Goods, Bundt Cakes, Cake, Desserts, Oats, Sweets and Desserts)

Prep. Time: 60 minutes
Cook Time: 60 minutes
Total Time: 120 minutes


1/2 cup brown sugar, packed
1/2 cup almonds, chopped, toasted
3/4 teaspoon cinnamon
1/3 cup oats, old fashioned
1 1/2 teaspoons instant coffee
1/4 cup butter, chilled, cut pieces

3 cups cake flour, sifted
1 tablespoon baking powder
1 cup almonds, whole, toasted
3/4 cup butter, unsalted, 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

1 cup powdered sugar
1/4 cup heavy whipping cream
1 teaspoon instant coffee
1/3 cup almonds, sliced, toasted


FOR THE STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with fingertips until well blended. Set aside. FOR THE CAKE: Preheat oven to 350~.

Butter and flour a 12-cup Bundt pan (I've used a normal pan instead, as I don't have any bundt family of pans in my house). 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.)

FOR THE GLAZE: 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.



Lecea said...

Interesting to know.

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