Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***STREUSEL***
     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 -=or=-
                        -- expresso 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

Preparation:

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.

Nutritional Information:

852 Calories (kcal); 41g Total Fat; (42% calories from fat); 15g Protein; 112g Carbohydrate; 61mg Cholesterol; 253mg Sodium