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Associate.com - Share Your Recipe!

Recipe Name: Age Of Lincoln Almond-streusel Bundt Cake With Coffee Gla Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Cup(s) Firmly packed brown sugar
1/2 Cup(s) Chopped toasted almonds
1/3 Cup(s) Old-fashioned oats
1 1/2 Teaspoon(s) Instant espresso powder or
Instant coffee
powder
3/4 Teaspoon(s) Ground cinnamon
1/4 Cup(s) Chilled unsalted butter, cut
into pieces
1/2 stick
3 Cup(s) SIFTED CAKE FLOUR
1 Tablespoon(s) Baking Powder
1 Cup(s) Whole almonds, toasted
3/4 Cup(s) Unsalted butter, room
temperature 1
1/2 sticks
1/2 Cup(s) Almond paste
1 2/3 Cup(s) Sugar
1/2 Teaspoon(s) Almond extract
1 Cup(s) Milk
6 Egg whites, room temperature
1 Cup(s) Powdered sugar, sifted
1/4 Cup(s) Whipping cream
1/3 Cup(s) Toasted sliced almonds
Directions:
For Streusel: Mix first 5 ingredients in small bowl. Add butter and
rub in with fingertips until well blended. Set aside. For Cake:
Preheat oven to 350 F. Butter and flour 12-cup Bundt pan. Mix flour
and baking powder in small bowl. Finely grind almonds in processor.
Using electric mixer, beat butter and almond paste in 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 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 of
batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining
batter over. Bake cake until tester inserted near center comes out
clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out
cake onto rack and cool completely. (Cake can be prepared 1 day ahead.
Cover and let stand at room temperature.) For Glaze: Stir powdered
sugar, whipping cream and instant espresso powder in small bowl until
well blended. Drizzle glaze over cake, allowing excess to run down
sides. Sprinkle cake with sliced almonds. Serves 8. Bon Appetit
November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7304
Calories From Fat: 3257
Total Fat: 378.1g
Cholesterol: 589.1mg
Sodium: 2014.8mg
Potassium: 3516.9mg
Carbohydrates: 892.6g
Fiber: 41.1g
Sugar: 510.7g
Protein: 130.2g


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