Almond Streusel Bundt Cake& Coffee Glaze *

1/2 cup Brown sugar -- packed

1/2 cup Almonds; chop -- toasted

3/4 teaspoon Cinnamon

1/3 cup Old fashioned oats

1 1/2 teaspoons Instant coffee powder -

1/4 cup Butter; chilled -- cut pieces --CAKE--

3 cups Cake flour -- sifted

1 tablespoon Baking powder

1 cup Whole almonds -- toasted

3/4 cup Unsalted butter -- room temp

1/2 cup Almond paste

1 2/3 cups Sugar

1/2 teaspoon Almond extract

1 cup Milk

6 large Egg whites -- room temp --GLAZE--

1 cup Powdered sugar

1/4 cup Whipping cream

1 teaspoon Instant coffee powder

1/3 cup Almonds; sliced -- toasted STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with fingertips until well blended. Set aside. CAKE: Preheat oven to

12-cup Bundt pan. Mix flour and baking powder in a small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in a 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 egg 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 the batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tested done, about 1 hour. Cool in cake pan on rack for 20 minutes. Turn cake out onto rack and cool completely. (Cake can be made 1 day ahead; cover and let stand at room temperature.) GLAZE: Stir powdered sugar, whipping cream and instant coffee powder in a small bowl until well blended. Drizzle glaze over cake, allowing to run down sides. Sprinkle cake with sliced almonds.