BILLS20086
STREUSEL
1/2 cup brown sugar, packed
1/2 cup almonds, chop, toasted
3/4 tsp cinnamon
1/3 cup old fashioned oats
1 1/2 tsp instant coffee powder -=or=- expre, sso powder
1/4 cup butter, chilled, cut pieces
CAKE
3 cup cake flour, sifted
1 tbsp baking powder
1 cup whole almonds, toasted
3/4 cup unsalted butter, room temp
1/2 cup almond paste
1 2/3 cup sugar
1/2 tsp almond extract
1 cup milk
6 large egg whites, room temp
GLAZE
1 cup powdered sugar
1/4 cup whipping cream
1 tsp instant coffee powder
1/3 cup almonds, sliced, toasted
Directions
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 350~. 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 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. ===============
Reply 25 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z MM- NEW FORMATS
To: VDRJ67A PATTI ANDERSON Date:
03/07 From: VDRJ67A PATTI ANDERSON Time:
5:10 PM
Servings: 8 slices
Almond Streusel Bundt Cake & Coffee Glaze * Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; German; Nut
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into history, in fact as far back into history as early Egypt, and quite possibly further than that. Interesting though that is, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Moving on, there are some books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that we all know today, but instead recipes for the types of meals on the tables of the upper classes of the time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new culinary ideas was responsible for an eruption in manuscripts on cookery, the majority of which are now in private libraries. Like it or not, the introduction of TV brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on our site. |
We hope you enjoy this Almond Streusel Bundt Cake & Coffee Glaze _ recipe.
