Amount
Ingredient
Preparation





---

-----streusel-----



1/2
cup
brown sugar

packed



1/2
cup
almonds

chopped, toasted



3/4
teaspoon
cinnamon





1/3
cup
oats

old fashioned



1 1/2
teaspoons
instant coffee





1/4
cup
butter

chilled, cut pieces





---

-----cake-----



3
cups
cake flour

sifted



1
tablespoon
baking powder





1
cup
almonds

whole, toasted



3/4
cup
butter

unsalted, 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
heavy whipping cream





1
teaspoon
instant coffee





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 35~. butter and flour a 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 2 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.