---------- Recipe via Meal-Master (tm) v8.05
  
       Title: ALMOND STREUSEL BUNDT CAKE & COFFEE GLAZE *
  Categories: Cakes
       Yield: 8 Slices
  
 ------------------------------PATTI - VDRJ67A------------------------------
 
 ----------------------------------STREUSEL----------------------------------
     1/2 c  Brown sugar; packed
     1/2 c  Almonds; chop, toasted
     3/4 ts Cinnamon
     1/3 c  Old fashioned oats
   1 1/2 ts Instant coffee powder -=OR=-
            - expresso powder
     1/4 c  Butter; chilled, cut pieces
 
 ------------------------------------CAKE------------------------------------
       3 c  Cake flour; sifted
       1 tb Baking powder
       1 c  Whole almonds; toasted
     3/4 c  Unsalted butter; room temp
     1/2 c  Almond paste
   1 2/3 c  Sugar
     1/2 ts Almond extract
       1 c  Milk
       6 lg Egg whites; room temp
 
 -----------------------------------GLAZE-----------------------------------
       1 c  Powdered sugar
     1/4 c  Whipping cream
       1 ts Instant coffee powder
     1/3 c  Almonds; sliced, toasted
  
   STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with
   fingertips until well blended. Set aside.
   
   CAKE: Preheat oven to 350~. Butter and flour a 12-cup Bundt pan. 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.)
   
   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. =============== Reply 25 of
   Note    1 =================
   
   Board:      FOOD BB Topic: FOOD SOFTWARE Subject: Z MM- NEW FORMATS
   
   To:     VDRJ67A    PATTI ANDERSON        Date:
     03/07 From: VDRJ67A PATTI ANDERSON        Time:
      5:10 PM
  
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