Try this Age of Lincoln Almond-Streusel Bundt Cake with Coffee Gla recipe, or contribute your own.
Suggest a better descriptionMMMMM----------------------------CAKE--------------------------------- 3 c Sifted cake flour 1 tb Baking powder 1 c Whole almonds; toasted 3/4 c Unsalted butter; room -temperature (1 ; 1/2 sticks) 1/2 c Almond paste 1 2/3 c Sugar 1/2 ts Almond extract 1 c Milk 6 lg Egg whites; room temperatureMMMMM---------------------------GLAZE-------------------------------- 1 c Powdered sugar; sifted 1/4 c Whipping cream 1 ts Instant espresso powder or -instant coffee ; powder 1/3 c Toasted sliced almonds 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (683g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 3839 | ||
Calories from Fat: 2739 (71%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 304.3g | 406 % | |
Saturated Fat 177.7g | 888 % | |
Monounsaturated Fat 87.5g | ||
Polyunsanturated Fat 17.8g | ||
Cholesterol 732.7mg | 225 % | |
Sodium 101.2mg | 3 % | |
Potassium 1027.4mg | 27 % | |
Total Carbohydrate 277g | 81 % | |
Dietary Fiber 14.6g | 58 % | |
Sugars, other 262.5g | ||
Protein 25.6g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3839
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.