Cinnamon Almond Streusel Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1/2 cup slivered almonds, coarsley chopped
• 1/3 cup firmly packed brown sugar
• 1/3 cup uncooked quick-cooking oats
• 2 tablespoons unsalted butter or 2 tablespoons unsalted margarine, softened
• 1 teaspoon ground cinnamon
• 1 1/4 cups all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking powder
• 1 cup sugar
• 1 cup unsalted butter or 1 cup unsalted margarine, softened
• 1/3 cup almond paste
• 5 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• 1/4 cup milk
• 1 cup powdered sugar
• 1/2 teaspoon almond extract
• 1 -2 tablespoon milk
• 2 tablespoons sliced almonds

Recipe

• 1 preheat oven to 360°f.
• 2 butter and flour a 10" angel food cake(tube) pan or 12-cup bundt pan.
• 3 combine all filling ingredients in small bowl.
• 4 beat at low speed until well mixed; set aside.
• 5 combine flour, cake flour and baking powder in small bowl.
• 6 combine sugar, 1 cup butter and almond paste in large bowl.
• 7 beat at medium speed until creamy.
• 8 continue beating, adding eggs one at a time, until well mixed.
• 9 add almond extract and vanilla.
• 10 reduce speed to low.
• 11 beat gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
• 12 pour half of batter into prepared pan.
• 13 sprinkle filling over batter so filling does not touch sides of pan.
• 14 spoon remaining batter over filling.
• 15 bake 45-60 minutes or until toothpick inserted in center comes out clean.
• 16 cool 15 minutes; remove from pan.
• 17 meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl.
• 18 drizzle over warm cake; sprinkle with sliced almonds.
• 19 cool completely.
• 20 enjoy!
• 21 *substitute 1 cup minus 2 tablespoons all purpose flour.