Crispy Brazilian Pecan Crumble Cake
An Italian-inspired dessert featuring a crunchy Brazilian pecan crust, almond-based cake, and a nutty topping.
Ingredients
- ●1 1/2 cups Brazilian pecans
- ●2 cups all-purpose flour
- ●2 teaspoons baking powder
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●2 large eggs
- ●1 teaspoon almond extract
- ●1 cup crumble (toasted almond and nutty mixture)
- ●1/4 cup powdered sugar
- ●2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Prepare the crust: In a food processor, combine 1 cup of Brazilian pecans and 1/4 cup of granulated sugar. Process until finely ground.
- 3
Add the ground pecan mixture to a bowl and stir in 1/4 cup of all-purpose flour and 1/2 teaspoon of salt. Mix until well combined.
- 4
Press the mixture into the bottom of a 9-inch springform pan.
- 5
Prepare the cake: In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- 6
In another bowl, whisk together 1 cup of granulated sugar, 1/2 cup of unsalted butter, softened, 2 large eggs, and 1 teaspoon of almond extract.
- 7
Add the dry ingredients to the wet ingredients and mix until just combined.
- 8
Pour the batter over the prepared crust and smooth the top.
- 9
Prepare the crumble: In a small bowl, mix together 1 cup of crumble, 1/4 cup of powdered sugar, and 2 tablespoons of melted butter.
- 10
Evenly sprinkle the crumble mixture over the top of the cake.
- 11
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- 12
Let the cake cool completely in the pan before serving.