This cake both looks good and tastes good!
½ cup brown sugar
½ cup chopped toasted almonds
1/3 cup old-fashioned oats
1-1/2 teaspoons instant espresso powder
¾ teaspoon cinnamon
¼ cup (1 stick) margarine, cut into pieces
¾ cup (1-1/2 sticks) margarine, softened
½ cup almond paste
1-2/3 cup sugar
3 cups cake flour
1 tablespoon baking powder
1 cup toasted slivered almonds, finely ground
½ teaspoon almond extract
1 cup nondairy creamer or soy milk
6 egg whites, at room temperature
1 cup powdered sugar
¼ cup pareve whip
1 teaspoon instant espresso powder
1/3 cup toasted slivered almonds
Preheat oven to 350 degrees. Prepare streusel by coming brown sugar, almonds, oats, espresso powder and cinnamon in a small bowl. Cut in margarine until coarse crumbs are formed; set aside.
Cream together margarine and almond paste. Beat in 1-1/3 cups sugar until fluffy. Beat in extract. Stir together flour and baking powder and add to mixture alternately with nondairy creamer, beginning and ending with dry ingredients. Stir in ground almonds. In a separate bowl, beat the egg whites until medium peaks form. Gradually beat in remaining 1/3 cup sugar and keep beating until whites are stiff. Fold into batter. Pour half of batter into greased Bundt pan. Sprinkle streusel over batter in pan and cover with remaining batter. Bake for about 1 hour. Cook I pan for about 20 minutes; then turn onto rack to finish cooling.
Prepare glaze by stirring together powdered sugar, pareve whip and espresso powder. Drizzle over cake and sprinkle with almonds.
For some other terrific desserts using almonds, try this Chocolate Almond Ripple Cake or these Almond Biscotti.