Friday, March 30, 2012

Almond Streusel Cake

I've had this recipe for years and years.  I found it on a Great American Home Baking sheet, stuck it in my notebook, and basically forgot about it.
Then, last Sunday I had some free time on my hands and decided to try it out.
It just so happens that when Jaimie got home from his golf game, the cake was just done and still warm.  He told me that we were going to my aunt and uncles for dinner so I grabbed the cake and took it with me. 
Let's just say there wasn't much left to bring home.
It was a super moist, flavorful cake and the streusel was terrific!

1 cup firmly packed light brown sugar
1 cup sliced almonds
1/2 cup all purpose flour
3 tbsp butter, melted
2 tsp grated orange zest

1/2 cup (1 stick) butter softened
1/2 cup granulated sugar
3 large eggs
2 tsp grated orange zest
1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/3 cup orange juice

1/2 cup confectioners' sugar
2 1/2 tsp orange juice 

Preheat oven to 350 and grease a 9- or 10-inch tube pan.

To prepare the streusel, in a medium bowl, mix together brown sugar, nuts, and flour.  Stir in the butter and the zest.  Set aside.

To prepare the cake, in a large bowl, using an electric mixer on medium speed, beat together butter and sugar until fluffy.  Add eggs, 1 at a time, beating well after each addition.  Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder and baking soda.

Reduce mixer speed to low.  Alternately beat flour mixture and orange juice into egg mixture beginning and ending with he flour.

Spoon half of the batter into prepared pan.  Sprinkle with half of the streusel.  Top with the remaining batter and Streusel.

Bake until a toothpick inserted in center comes out clean, 30-35 minutes.  Transfer pan to a wire rack to cool.

To prepare the glaze, in a cup, stir together the sugar and juice until smooth.

Turn the cake out onto a serving plate, placing it right side up.  Drizzle with glaze.

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