Almond Streusel Bundt Cake with Coffee Glaze

January 25, 2012

My parents invited us over to their house for a dinner a few weeks ago and I told them I would be happy to provide dessert – it’s the perfect opportunity to try something new! We’re used to being each other’s guinea pigs for untried recipes, and there are a million cakes in all my cookbooks that I’m itching to try. I wasn’t really in the mood to make a layer cake and frost it, so Bundt cake sounded appealing. Bundt cakes tend to be richer than layer cakes; they usually only require a simple glaze to finish them off. This particular recipe from the Bon Appetit cookbook stood out because it calls for almond paste, which my parents had recently picked up for me super cheaply from one of the stores they had visited out of town. All the other ingredients were already available in my pantry, so I was good to go!

If you like almonds, you will love this cake! (But if you don’t, then definitely skip this one – it’s very almond-y!) The addition of cinnamon and espresso powder in the streusel center keeps the cake from having too much of a one-note flavor, however. It’s lighter and fluffier than most other Bundt cakes I’ve made because it incorporates whipped egg whites rather than whole eggs in the batter. The recipe also calls for cake flour rather than all-purpose flour, making the crumb more delicate. I noticed that the streusel sunk a bit during baking, so I recommend putting the majority of the batter in the pan before adding the streusel, leaving just enough batter to cover it, rather than dividing the batter evenly with the streusel in the center.

Now I just have to figure out what to do with the leftover almond paste…

Almond streusel bundt cake

Serves 8



  • 1/2  cup (packed) brown sugar
  • 1/2  cup whole almonds, toasted and chopped
  • 1/3  cup rolled oats
  • 1 1/2  teaspoons instant espresso or instant coffee powder
  • 3/4  teaspoon ground cinnamon
  • 1/4  cup (1/2 stick) chilled unsalted butter, cut into pieces


  • 3  cups sifted cake flour
  • 1  tablespoon baking powder
  • 1  cup whole almonds, toasted
  • 3/4  cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2  cup almond paste
  • 1 2/3  cups sugar, divided
  • 1/2  teaspoon almond extract
  • 1  cup whole milk
  • 6  large egg whites, room temperature


  • 1  cup powdered sugar, sifted
  • 1/4  cup whipping cream
  • 1  teaspoon instant espresso or instant coffee powder
  • 1/3  cup toasted sliced almonds


  1. For streusel: Mix brown sugar, almonds, oats, instant espresso, and cinnamon together in a small bowl. Add butter and rub in with fingertips until well combined. Set aside.
  2. For cake: Preheat oven to 350 degrees F. Butter and flour 12-cup Bundt pan. Mix cake flour and baking powder in small bowl. Finely grind almonds in food 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 light and fluffy. Beat in extract. Stir in flour mixture in 3 additions alternately with milk in 2 additions. 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 into batter in 2 additions.
  3. 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 cake out onto rack and cool completely before glazing.
  4. For glaze: Stir cream and espresso powder in small bowl until espresso powder is dissolved. Stir in powdered sugar until well combined. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds.

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