Ingredients
For 10 Person(s)
For the Cake:
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3/4 cup butter (1 1/2 sticks) room temperature
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1 cup granulated sugar
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3 large eggs room temperature
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1/4 cup Amaretto liqueur
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1 tablespoon Almond Extract
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1 packet Vanillina, or 1 teaspoon vanilla Extract
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2/3 cup Full Fat Plain Yogurt, room temperature
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2 1/2 cup all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
For the Filling:
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1 pound whole milk ricotta, room temperature
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1/2 cup granulated sugar
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1 egg room temperature
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1 packet Vanillina or 1 teaspoon Vanilla Extract
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1 teaspoon almond extract
For the Crumb Topping:
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1 cup light brown sugar
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1/3 cup granulated sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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1 cup butter, melted
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2 cup all-purpose flour
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1/2 cup almond flour
Directions
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Vanillina available HERE!
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To make the cake batter:
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Preheat your oven to 325F degrees. Spray a 9×13 inch baking pan with baking spray or grease with butter.
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In a large mixing bowl combine the butter and sugar. Mix with an electric mixer on high speed until fluffy. Add the eggs in one at a time followed by the amaretto, almond extract and vanilla. Mix in the yogurt until combined.
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Lower the speed to low and add in the flour a little at a time. Finally, add in the baking soda, flour and salt. Mix until just combined. Do not over mix. Set aside.
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To make the filling:
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In a mixing bowl combine the ricotta, sugar, egg, almond extract and vanilla. Whisk until smooth and set aside.
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To make the crumb topping:
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In a mixing bowl combine the sugars, cinnamon, salt, butter and flours. Using your hands, mix until the flour is fully absorbed. The mixture will be crumbly.
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To make the crumb topping:
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In a mixing bowl combine the sugars, cinnamon, salt, butter and flours. Using your hands, mix until the flour is fully absorbed. The mixture will be crumbly.
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To assemble:
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Spread half of the cake batter in the pan. Pour all of the ricotta mixture over the first layer of batter.
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Dollop the remaining batter on top of the ricotta filling. Using a spoon or a spatula swirl and smooth the batter over the filling. Top with the crumb topping.
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Bake until the center of the cake is set, about 60-70 minutes.
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Dust with confectioners sugar before serving.
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