Orange Almond Streusel Buttermilk Cake

By stancec44

DO NOT OVERCOOK. Should still be some moist crumbs clinging to skewer.
TAKE PHOTO FOR THIS CAKE.

Ingredients

• Cake:
• Streusel
• 1 1/2 c. chopped toasted almonds
• 3/4 c. firmly packed light brown sugar
• 2 Tbsp. grated orange peel
• 1 tsp. cinnamon
• 1/2 tsp. mace
• 2 Tbsp. unsalted butter, room temp.
• 3 1/2 c. flour
• 4 tsp. baking powder
• 1 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 1/3 c. buttermilk
• 1 1/2 tsp. vanilla
• 1 1/2 c. (3 sticks) unsalted butter, room temp.
• 2 c. sugar
• 3 eggs, room temp.
• 2 tsp. grated orange peel

Preparation

Step 1

For streusel:
Blend all ingredients in processor until nuts are chopped medium fine. Remove all but 1 cup mixture. Finely grind remaining cup.

For cake:
Position rack in lower third of oven and preheat to 375. Butter 3-quart bundt pan with 2 Tbsp. butter. Sprinkle with finely ground streusel. Sift flour, baking powder, baking soda and salt into bowl. Mix buttermilk and vanilla in measuring cup. Using electric mixer, cream 1 1/2 c. butter. Add sugar and beat until light and fluffy. Beat in eggs 1 at a time, then beat 2 minutes. Add orange peel. Mix in dry ingredients and buttermilk alternatively, beginning and ending with dry ingredients.

Spread 1/3 of batter in prepared pan. Sprinkle with 1/3 of remaining streusel. Using knife, swirl streusel into batter slightly. Repeat layering and swirling twice more. Bake until tester inserted in center comes out clean, covering top with foil if browning too quickly, about 55 minutes. Immediately invert cake onto rack and cool completely before serving.