Italian Crumbly Cake

What a decadent morning treat!

One small slice with a rich cup of coffee

and you will have started your morning

in the perfect way!

What a delightful surprise this cake was!

Reading the title of the cake, I was expecting a finer crumb to 

the cake with a bit drier, crumblier texture, similar to 

many other coffee/morning cakes.

Boy, was I wrong!!

This cake has such a moist interior, It was more like  

eating an almond pastry.

The texture was not heavy or overly rich and not too 

sweet either, just sweet enough to want a cup

of strong coffee or tea.

The recipe says to bake it for 25-30 minutes, until the 

top is golden brown.  At 25 minutes, the center was not puffed, at 

30 minutes, the center was puffed, but the toothpick came out

with moist crumbs.  Finally at 35 minutes the toothpick came 

out clean, and the top was beautifully browned.

This will definitely be a repeat recipe for me!

As Always,

ENJOY!

ITALIAN CRUMBLY CAKE - SBRISOLONA

Cake:

• 1 1/4 cups “00” flour
• 1/4 cup almond flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 4 large egg yolks (one of the whites reserved for topping)
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted and cooled

Topping:

• 1 1/2 cups sliced almonds
• 1 large egg white
• 3 tablespoons granulated sugar

Preheat the oven to 325° F and position a rack in the center. Lightly butter a 10-inch springform pan and dust with flour, tapping out excess flour.

In a medium bowl, whisk together both flours, salt, baking powder, and cinnamon and set aside.

In an electric mixer fitted with the paddle attachment, beat the egg, egg yolks, and sugar on medium speed until thick and pale yellow, about 2-3 minutes. On low speed, add the dry ingredients and beat well, scraping down the sides of the bowl. Beat in the vanilla extract and the melted butter. Switch machine to medium speed and beat for 30 seconds.

Spread the batter in the prepared pan and smooth the top.

To make the topping, put the sliced almonds in a medium bowl. Lightly beat the egg white in a small bowl until it is foamy and light, then pour half of it over the almonds, stirring to coat them evenly. Sprinkle the almonds with the sugar and toss to coat them. Spread the almond topping evenly over the surface of the batter.

Bake the cake for 25 to 30 minutes, or until it is springy to the touch and golden brown on top and a cake tester inserted in the center comes out clean.  Allow the cake to cool for 10 minutes in the pan before removing the sides and letting it cool completely.

The cake can be wrapped in plastic and stored at room temperature for a few days.