Jane, I hope this is close to what you want. Or, maybe someone else will have the exact recipe.
Happy baking! (Kelly~WA)
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Almond-Streusel Bundt Cake with Coffee Glaze
Originally posed on TKL by Judy/AZ (October 3, 1999)

Streusel
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted almonds
1/3 cup old-fashioned oats
1 1/2 teaspoons instant espresso powder or instant
coffee powder
3/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into
pieces

Cake
3 cups sifted cake flour
1 tablespoon baking powder
1 cup whole almonds, toasted
3/4 cup (1 1/2 sticks) unsalted butter, room
temperature
1/2 cup almond paste
1 2/3 cups sugar
1/2 teaspoon almond extract
1 cup milk
6 large egg whites, room temperature

Glaze
1 cup powdered sugar, sifted
1/4 cup whipping cream
1 teaspoon instant espresso powder or instant coffee
powder
1/3 cup toasted sliced almonds

For Streusel: Mix first 5 ingredients in small bowl. Add
butter and rub in with fingertips until well blended. Set
aside.

For Cake: Preheat oven to 350° F. Butter and flour
12-cup Bundt pan. Mix flour and baking powder in
small bowl. Finely grind almonds in processor. Using
electric mixer, beat butter and almond paste in large
bowl until blended. Gradually beat in 1 1/3 cups sugar.
Continue beating until fluffy. Beat in extract. Stir in dry
ingredients alternately with milk. Mix in ground
almonds. Using electric mixer fitted with clean dry
beaters, beat whites in another large bowl to medium
peaks. Gradually add remaining 1/3 cup sugar and
beat until stiff but not dry. Fold meringue into batter in
2 additions.

Transfer half of batter to prepared Bundt pan. Sprinkle
streusel over. Spoon remaining batter over. Bake cake
until tester inserted near center comes out clean,
about 1 hour. Cool cake in pan on rack 20 minutes.
Turn out cake onto rack and cool completely. (Cake
can be prepared 1 day ahead. Cover and let stand at
room temperature.)

For Glaze: Stir powdered sugar, whipping cream and
instant espresso powder in small bowl until well
blended. Drizzle glaze over cake, allowing excess to
run down sides. Sprinkle cake with sliced almonds.

Serves 8.