Cinnamon Almond Streusel Pound Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Found this on and made it the same day, yesterday, and it is just awesome! I can't think of anything nicer as a coffee cake - it has the almonds baked throughout and it's just too marvelous for words. You can use Amaretto instead of almond extract in glaze and cake.”
1hr 10mins
1 pound cake

Ingredients Nutrition


  1. Preheat oven to 360°F.
  2. Butter and flour a 10" angel food cake(tube) pan or 12-cup Bundt pan.
  3. Combine all filling ingredients in small bowl.
  4. Beat at low speed until well mixed; set aside.
  5. Combine flour, cake flour and baking powder in small bowl.
  6. Combine sugar, 1 cup butter and almond paste in large bowl.
  7. Beat at medium speed until creamy.
  8. Continue beating, adding eggs one at a time, until well mixed.
  9. Add almond extract and vanilla.
  10. Reduce speed to low.
  11. Beat gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
  12. Pour half of batter into prepared pan.
  13. Sprinkle filling over batter so filling does not touch sides of pan.
  14. Spoon remaining batter over filling.
  15. Bake 45-60 minutes or until toothpick inserted in center comes out clean.
  16. Cool 15 minutes; remove from pan.
  17. Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl.
  18. Drizzle over warm cake; sprinkle with sliced almonds.
  19. Cool completely.
  20. Enjoy!
  21. *Substitute 1 cup minus 2 tablespoons all purpose flour.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a