Recipe: Almond Crunch Tea Bread (with almond streusel, Bundt pan)

ALMOND CRUNCH TEA BREAD

FOR THE ALMOND CRUNCH:
1/3 cup all-purpose flour
1/3 cup sugar
2 Tbsp. butter, softened
1 Tbsp. ground cinnamon
1/2 cup crushed almonds
FOR THE BATTER:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese, softened
1 stick (1/2 cup) butter, softened
1 1/2 cups sugar
2 large eggs
1/2 cup buttermilk
1 tsp. vanilla extract
1 tsp. almond extract

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

TO PREPARE THE ALMOND CRUNCH:
Combine 1/3 cup flour, 1/3 cup sugar, 2 tablespoons butter, cinnamon and almonds; stir with a fork until mixture is crumbly. Sprinkle this mixture evenly onto the bottom of the prepared pan; set aside.

TO PREPARE THE BATTER:
Combine 2 cups flour, baking powder, baking soda and salt in a bowl and set aside.

Beat cream cheese and 1/2 cup butter together until real fluffy. Gradually add the 1 1/2 cups sugar, beating well. Add the eggs one at a time until all yellow disappears. Add the flour mix alternating with the buttermilk just till blended. Stir in the vanilla and almond. Pour batter over the almond crunch in the prepared pan.

Bake for 1 hour. Cool pan on wire rack for 10 minutes then invert and let cool completely.

From: Gina, Fla - 02-13-2000