Yield: 8 slices
|½ cup||Brown sugar; packed|
|½ cup||Almonds; chop, toasted|
|⅓ cup||Old fashioned oats|
|3 cups||Cake flour; sifted|
|1 tablespoon||Baking powder|
|1 cup||Whole almonds; toasted|
|¾ cup||Unsalted butter; room temp|
|½ cup||Almond paste|
|1 cup||Powdered sugar|
|¼ cup||Whipping cream|
|1½ teaspoon||Instant coffee powder -=OR=- expresso powder|
|¼ cup||Butter; chilled, cut pieces|
|½ teaspoon||Almond extract|
|6 larges||Egg whites; room temp|
|1 teaspoon||Instant coffee powder|
|⅓ cup||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 1-⅓ 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 ⅓ 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.