Rustic simplicity at it's best. You will love how easy this crumbly almond cake is to prepare. Perfect for a Sunday dinner or to pair with your Easter or Mother's Day brunch.
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I have a love for all things Italian. ❤️
Crumbly almond cake fits into my Italian love affair perfectly. It's like so many European desserts in that it's sweet, but not overly sweet and really showcases the almond flavor. The cake is tender and moist with a wonderful, thin and crunchy almond top.
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I often make this cake to go with Sunday dinner, but it would be perfect to pair with your Easter or Mother's Day brunch.
I've adapted this recipe from one of my all time favorite dessert cookbooks, Dolce Italiano from the late Gina DePalma. Gina was a very close friend with a dear friend of mine and although I never knew her, her cookbook makes me feel like I did. I've yet to make something from it that isn't wonderful.
MAKING THE CRUMBLY ALMOND CAKE
You'll start by whisking your dry ingredients together and buttering and lightly flouring a 9 inch spring form pan. Then melt the half cup butter and set it aside to cool.
Next you will separate four large eggs, saving aside one of the egg whites for the almond topping. In your stand mixer, with the paddle attachment, you will beat one whole egg and four egg yolks with the sugar until thick and pale yellow, about 3 minutes.
Then add the dry ingredients with the mixer on low and mix until well combined. The batter will be quite thick and a little sticky. You will want to scrape up and down the sides of your mixing bowl and then mix in the vanilla and melted butter. You'll turn the mixer up to medium and beat for 30 more seconds.
Spread the batter evenly into your prepared spring form pan. I like to use an off-set spatula to even out the top of the batter.
Finally, you will beat one egg white until foamy and light and then mix half of the egg white into the sliced almonds. Stir to evenly coat the almonds, then sprinkle with granulated sugar and toss to coat. Spread the almond mixture evenly over the cake batter and bake.
Remember your oven is different than mine. This cake takes about 40 minutes in my oven. I typically start checking it about 30 minutes into baking. It's finished when the top has a little golden brown color to it and a cake tester comes out mostly clean.
Allow it to cool for 10 minutes in the pan, then remove the sides and allow the cake to cool completely on a cooling rack. Once cool, dust with powdered sugar, if desired.
The crumbly almond cake is wonderful on it's own, but is also fantastic paired with cinnamon ice cream. The bonus is that it's even better the next day with your morning coffee!
Crumbly Almond Cake
For the Cake
- 1 ¼ cups all-purpose flour
- ¼ cup almond flour I like Bob’s Red Mill
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter melted and cooled
- 1 large egg
- 4 large egg yolks save at least one white for the topping
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Topping
- 1 ½ cups sliced blanched almonds
- 1 large egg white
- 3 tablespoons granulated sugar
- Preheat oven to 325°F.
- Lightly butter 9 inch spring form pan and dust with flour and tap out any excess.
Make the cake:
- In a medium bowl, whisk together the all purpose flour, almond flour, kosher salt, baking powder and ground cinnamon. Set aside.
- Melt ½ cup unsalted butter and set aside to cool.
- In a stand mixer with the paddle attachment, beat the egg, egg yolks and sugar on medium until thick and pale yellow, approximately 3 minutes. With the mixer on low, add the flour mixture; mixing until well combined. Scrape up and down the sides of the bowl, and then mix in vanilla extract followed by the melted butter. The batter will be quite thick and a bit sticky. Adjust your mixer to medium speed and beat for 30 more seconds.
- Spread the batter evenly in your prepared pan.
Make the topping:
- Place the sliced almonds in a bowl.
- Lightly beat the egg white in a small bowl until foamy and light. Pour half of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white.
- Sprinkle the granulated sugar over the almond and egg white mixture and toss to coat.
- Spread the almond mixture evenly over the surface of your cake batter.
- Bake 35-45 minutes or until it’s springy to the touch, golden brown on top and a cake tester come out mostly clean.
- Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack.
DID YOU MAKE THIS RECIPE?
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