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1
Mix first 5 ingredients in small bowl.
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2
Add butter and rub in with fingertips until well blended.
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3
Set aside.
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4
Preheat oven to 350 F. Butter and flour 12-cup Bundt pan.
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5
Mix flour and baking powder in small bowl.
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6
Finely grind almonds in processor.
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7
Using electric mixer, beat butter and almond paste in large bowl until blended.
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8
Gradually beat in 1 1/3 cups sugar.
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9
Continue beating until fluffy.
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10
Beat in extract.
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11
Stir in dry ingredients alternately with milk.
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12
Mix in ground almonds.
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13
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium peaks.
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14
Gradually add remaining 1/3 cup sugar and beat until stiff but not dry.
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15
Fold meringue into batter in 2 additions.
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16
Transfer half of batter to prepared Bundt pan.
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17
Sprinkle streusel over.
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18
Spoon remaining batter over.
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19
Bake cake until tester inserted near center comes out clean, about 1 hour.
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20
Cool cake in pan on rack 20 minutes.
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21
Turn out cake onto rack and cool completely.
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22
(Cake can be prepared 1 day ahead.
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23
Cover and let stand at room temperature.)
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24
Stir powdered sugar, whipping cream and instant espresso powder in small bowl until well blended.
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25
Drizzle glaze over cake, allowing excess to run down sides.
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26
Sprinkle cake with sliced almonds.
