Torta Sbrisolona (Crumbly Italian Coffee Cake)

New York coffee cake is one of my favorite indulgences. I have fond childhood memories of picking up a chunky, powdered sugar-laden slice from the local deli during our summers on the North Shore of Long Island. The Italians have their own version of coffee cake, and while it’s not quite as indulgent, it is a little more fun.

Torta sbrisolona comes from the verb sbriciolare, meaning “to crumble.” It’s even more fun to serve than it is to say, because it’s meant to be broken into chunks with a knife or rolling pin, not served in perfect slices. (Check out my old TikTok if you want to catch a glimpse of me gleefully smashing this cake.) I was first exposed to the Northern Italian delicacy at a local event for the National Organization of Italian American Women. We were treated to a classic Italian dinner and our dessert was a satisfying, crunchy piece of sbrisolona. Resembling biscotti in texture, it’s the perfect blend of nutty, sweet, and crisp, and pairs beautifully with a cup of strong espresso.

Torta Sbrisolona

Ingredients:

• ¾ cup almonds, cut into chunks or run through a food processor (plus more whole almonds for garnishing)

• 2 1/3 cup all purpose flour

• 1/3 cup yellow cornmeal

• 1 tsp baking powder

• ¼ tsp salt

• 1 ¼ sticks unsalted butter, softened

• 1 tbsp unsalted butter, melted

• ½ tsp ground cinnamon

• ¾ granulated sugar

• 6 tsp canola oil

• 1 tsp almond extract

Directions:

1. Preheat oven to 320 F.

2. Grease two 8” springform pans with butter. If you don’t have two springform pans, you can also use an 8” brownie pan.

3. Combine all dry ingredients (except almonds) in a large mixing bowl.

4. Using a pastry cutter, incorporate softened butter into dry ingredients until the mixture is combined and only small crumbles remain.

5. Using a spatula, mix in sugar, oil, almond extract, and almonds. All ingredients should be combined but dough will remain very dry and loose.

6. Pour half the mixture in each prepared pan and press down gently. Scatter a handful of whole almonds atop each cake and press lightly with the spatula.

7. Drizzle melted butter across the top of each cake for added moisture.

8. Bake 40-45 minutes or until golden brown. Allow to cool before serving.

9. To serve, remove from springform pan and break into chunks with the tip of a knife. You can also cover with a tea towel and “smash” with a rolling pin. Serve with espresso for a mid-afternoon snack or a digestif, such as amaretto or grappa, after dinner.

Adapted from a recipe by Marcellina in Cucina.