Cinnamon Almond Streusel Pound Cake

• FILLING
• 1/2 cup slivered almonds, coarsley chopped
• 1/3 cup firmly packed brown sugar
• 1/3 cup uncooked quick-cooking oats
• 2 tablespoons unsalted butter or 2 tablespoons unsalted margarine, softened
• 1 teaspoon ground cinnamon
• CAKE
• 1 1/4 cups all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking powder
• 1 cup sugar
• 1 cup unsalted butter or 1 cup unsalted margarine, softened
• 1/3 cup almond paste
• 5 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• 1/4 cup milk
• GLAZE
• 1 cup powdered sugar
• 1/2 teaspoon almond extract
• 1 -2 tablespoon milk
• 2 tablespoons sliced almonds

1. Preheat oven to 360u0b0F.
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.

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Taken from www.food.com/recipe/cinnamon-almond-streusel-pound-cake-152095 (may not work)