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Strawberry Dream
Strawberry Dream

Print This Healthy Cinnamon Almond Streusel Pound Cake Recipe

Cinnamon Almond Streusel Pound Cake Recipe

Cinnamon almond pound cake with homemade almond paste, filled with a crunchy sweet cinnamon center. Making this one of the best pound cakes ever to please a crowd.
Chill for a few hours and cut into small pieces.

Cinnamon Almond Streusel Pound Cake tastes great with topping, center has cinnamon

Filling Ingredients

1/2 cup Slivered almonds, coarsely chopped
1/3 cup Brown sugar
1/3 cup Quick cooking oats
2 Tablespoon Butter, softened
1 tsp Cinnamon, ground

Cake Ingredients

1 1/4 cups All-purpose flour
1 cup Cake flour
1 tsp Baking powder
1 cup Granulated sugar
1 cup Butter, softened
1/3 cup Almond paste
5 Eggs
1 tsp Almond extract
1 tsp Vanilla extract
1/4 cup Milk

Glaze Ingredients

1 cup Powdered sugar
1/2 tsp Almond extract
1 to 2 Tablespoons Milk
2 Tablespoons Sliced almonds

Oven Temp ~ 350°
Baking Time ~ 45 to
Pan Type ~ 10-inch tube pan or 12-cup Bundt cake pan
Preheat oven, grease pan and cut parchment paper to fit the bottom of cake pan. If you do not have parchment paper be sure to thoroughly grease and flour the pan.

Combine all filling ingredients in a small mixer bowl. Beat at low speed until well mixed, set aside.
Stir together flour, cake flour and baking powder in small bowl.
Combine sugar, 1 cup butter and almond paste in large mixer bowl. Beat butter mixture at medium speed until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add almond extract and vanilla.
Reduce speed to low. Beat, gradually adding combined flour, cake flour and baking powder alternately with milk until thoroughly combined (1 to 2 minutes).
Pour half of batter into prepared pan. Sprinkle filling over batter but not touching the sides of the pan. Spoon remaining cinnamon almond pound cake batter over cinnamon almond streusel filling.
Bake until toothpick inserted in the center comes out clean. Cool for 15 minutes and then remove from pan.
Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in a small bowl. Drizzle over warm Cinnamon Almond Streusel Pound Cake. Sprinkle top with sliced almonds. Cool cake completely.

16 Servings
Nutrition facts:
Serving Size 87 g
Calories 342
Calories from Fat 161
Total Fat 17.9g 28%
Saturated Fat 9.0g 45%
Cholesterol 86mg 29%
Sodium 116mg 5%
Total Carbohydrates 41.3g 14%
Dietary Fiber 1.4g 6%
Sugars 25.2g
Protein 5.3g
Vitamin A 9% • Vitamin C 0% • Calcium 5% • Iron 8%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!