Almond Streusel Cake

Makes 16 servings

For the streusel:

1 cup (250 mL) firmly packed light brown sugar

1 cup (250 mL) sliced almonds

1/4 cup (60 mL) all-purpose flour

3 tbsp (45 mL) butter or margarine, melted

1 tsp (5 mL) grated orange zest

In a medium bowl, mix together the sugar, flour, nuts and zest. Stir in the butter or margarine until crumbly.

For the cake:

1/2 cup (125 mL) butter, softened

1/2 cup (125 mL) granulated sugar

3 large eggs

1 tsp (5 mL) grated orange zest

1/2 tsp (2 mL) vanilla

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

2/3 cup (160 mL) orange juice

In a large mixing bowl, using an electric beater set at medium speed, beat together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla.

In a large bowl, combine flour with baking powder and soda. Reduce mixer to low speed and alternately beat in flour mixture and orange juice into egg mixture, beginning and ending with flour.

Butter a 10-inch (25-cm) tube pan and preheat oven to 350 F (180 C). Spoon half the cake batter into prepared pan. Sprinkle with half the streusel. Top with remaining batter and streusel. Bake until a toothpick inserted in centre comes out clean, 30 to 35 minutes. Transfer pan to wire rack to cool completely.

If desired, prepare a glaze with 1/2 cup (125 mL) icing sugar and 2 1/2 teaspoons (12 mL) orange juice. Turn cake out onto a serving dish, placing it right side up. Drizzle with the glaze.

Nutrition per serving (no glaze): 270 calories; 13 g fat; 5 g protein; 35 carbohydrates; 1 g fibre