Cinnamon Almond Streusel Pound Cake
Cinnamon Almond Streusel Pound Cake
This moist cake has an oat and almond filling and a delicious almond glaze.
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25 min
Prep Time
1 hr 50 min
Total Time
16
servings Ingredients
Filling
12 cup slivered almonds, coarsely chopped
13 cup firmly packed brown sugar
13 cup uncooked quick-cooking oats
2 tablespoons Land O Lakes® Butter, softened
1 teaspoon ground cinnamon
Cake
1 14 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar
1 cup Land O Lakes® Butter, softened
13 cup almond paste
1 teaspoon almond extract
1 teaspoon vanilla extract
14 cup milk
Glaze
1 cup powdered sugar
12 teaspoon almond extract
1 to 2 tablespoons milk
2 tablespoons sliced almonds
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine all filling ingredients in bowl. Beat at low speed until well mixed; set aside.
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STEP 3
Combine flour, cake flour and baking powder in bowl.
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STEP 4
Combine sugar, 1 cup butter and almond paste in bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Add almond extract and vanilla.
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STEP 5
Reduce speed to low. Beat, gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
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STEP 6
Pour half of batter into greased and floured 10-inch angel food cake (tube) pan or 12-cup Bundt® pan. Sprinkle filling over batter. (Do not let filling touch sides of pan.) Spoon remaining batter over filling.
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STEP 7
Bake 45-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan.
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STEP 8
Combine powdered sugar, almond extract and enough milk for desired glazing consistency in bowl. Drizzle over warm cake; sprinkle with sliced almonds. Cool completely.
350 Calories
19 Fat (g)
100 Cholesterol (mg)
160 Sodium (mg)
41 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
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