Best 2 Age Of Lincoln Almond Streusel Bundt Cake With Coffee Glaze Recipes

Indulge in the delectable Age of Lincoln Almond Streusel Bundt Cake with Coffee Glaze, a masterpiece that combines classic flavors with a modern twist. This moist and fluffy bundt cake is studded with crunchy almond streusel, creating a delightful textural contrast in every bite. The rich coffee glaze adds a final touch of sophistication, elevating this cake to a café-worthy treat. Alongside the main recipe, discover variations such as the Orange-Almond Streusel Coffee Cake, offering a citrusy twist, and the Gluten-Free Almond Streusel Bundt Cake, catering to dietary preferences. Whichever you choose, these recipes promise a sensory journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

AGE OF LINCOLN ALMOND-STREUSEL BUNDT CAKE WITH COFFEE GLAZE

Age of Lincoln Almond-Streusel Bundt Cake with Coffee Glaze image

Categories Cake Coffee Dessert Bake Almond Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 22

Ingredients

Streusel
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted almonds
1/3 cup old-fashioned oats
1 1/2 teaspoons instant espresso powder or instant coffee powder
3/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
Cake
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
1/2 teaspoon almond extract
1 cup milk
6 large egg whites, room temperature
Glaze
1 cup powdered sugar, sifted
1/4 cup whipping cream
1 teaspoon instant espresso powder or instant coffee powder
1/3 cup toasted sliced almonds

Steps:

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.

GLAZED ALMOND BUNDT CAKE

Glazed Almond Bundt Cake image

A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.

Provided by AARONSMOM

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

Ingredients

1 cup butter, softened
2 cups white sugar
4 eggs
1 ½ teaspoons almond extract
1 ⅔ teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup ground almonds
1 cup milk
¼ cup milk
¾ cup white sugar
½ teaspoon almond extract
½ cup toasted sliced almonds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.1 g, Cholesterol 78.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 8.3 g, Sodium 225.2 mg, Sugar 35.8 g

Tips:

Make sure all ingredients are at room temperature before starting. This will help the batter emulsify properly and ensure a smooth, even cake.
Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a tender, moist cake.
Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
Stir in the dry ingredients gradually, alternating with the buttermilk. This will help prevent the batter from becoming too thick or lumpy.
For the streusel topping, use cold butter. This will help the streusel stay in clumps and not melt into the batter.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
Allow the cake to cool completely before glazing. This will help the glaze set properly.

Conclusion:

This Age of Lincoln Almond Streusel Bundt Cake with Coffee Glaze is a delicious and impressive dessert that will be the star of any gathering. The moist, tender cake is packed with almond flavor and topped with a crunchy streusel topping and a rich coffee glaze. It's the perfect cake for any occasion, from birthdays to holidays.

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