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Italian Crumbly Cake, Sbrisolona

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The smell from the results of page 82 of Dolce Italiano wafting upstairs even got my 17 year old out of bed at 8:30 on Sunday morning.

One large mixing bowl and four small bowls in the sink, around 10 minutes to put together, a bit of oven fiddling to edge the temp up to 350 for the last 15 minutes because my oven tends to run a bit cool, and a wonderful coffee-cake type breakfast treat. I had to make some adjustments, using regular flour, almond meal and sliced toasted almonds from Trader Joe's. Total baking time was 40 minutes, due to using a nine-inch pan instead of the 10-inch specified in the recipe. The cake has a nice texture--moist, a bit crumbly, and the sugared almond topping is crunchy and slightly chewy from the egg white. Great combination of textures, sweet without being overly so, and a subtle cinnamon scent.

A winner!

Comments (4)

Amy, it looks fantastic! I baked mine an extra 5 minutes, so mine turned out a little browner than yours. But, next time I think I'll just take it out of the oven, I think it probably would have been fine. I like the idea that you used the toasted almonds from TJs. Must try that next time.

I love the photo and your descriptions. The cake looks delicious. I will have to give this cake a try.

Sandra:

Amy, that looks beautiful! I can almost smell the cinnamon....

Sandra:

Amy, that looks beautiful! I can almost smell the cinnamon....

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