Cinnamon Almond Streusel Pound Cake

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READY IN: 1hr 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 360°F.
  • Butter and flour a 10" angel food cake(tube) pan or 12-cup Bundt pan.
  • Combine all filling ingredients in small bowl.
  • Beat at low speed until well mixed; set aside.
  • Combine flour, cake flour and baking powder in small bowl.
  • Combine sugar, 1 cup butter and almond paste in large bowl.
  • Beat at medium speed until creamy.
  • Continue beating, adding eggs one at a time, until well mixed.
  • Add almond extract and vanilla.
  • Reduce speed to low.
  • Beat gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
  • Pour half of batter into prepared pan.
  • Sprinkle filling over batter so filling does not touch sides of pan.
  • Spoon remaining batter over filling.
  • Bake 45-60 minutes or until toothpick inserted in center comes out clean.
  • Cool 15 minutes; remove from pan.
  • Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl.
  • Drizzle over warm cake; sprinkle with sliced almonds.
  • Cool completely.
  • Enjoy!
  • *Substitute 1 cup minus 2 tablespoons all purpose flour.
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