Making the Streusel:

Preheat oven to 350 deg. Grease a 9- or 10-inch tube pan. To prepare streusel, in a medium bowl, combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter.

Making the Cake:

In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla. Set mixer to low; alternately beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel. Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern. Bake for 15 minutes. Remove cake from oven; sprinkle top with remaining streusel. Return cake to the oven; bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Transfer to a wire rack; cool completely.

Making the Glaze:

Combine confectioners' sugar and orange juice. Mix well. Turn cake out onto a serving plate; invert so streusel is on top. Drizzle glaze over cake; serve.

To soften brown sugar, add an apple wedge to the container; let stand for 1-2 days. Or, microwave sugar, covered, on HIGH for 30-40 seconds. Be sure sugar does not melt.

Apple Primer: Cortland, Rome, Granny Smith and MacIntosh are all equally good for eating and baking. Avoid baking with Red Delicious apples, as they disintegrate quickly when heated. Buy firm, well-colored applies with blemish-free skin and store in the refrigerator.