Pacific Northwest Hazelnut Crumble Cake

Ingredients

While the original Torta Sbrisolona is a traditional Italian almond-based crumble cake, this Pacific Northwest adaptation replaces almonds with locally sourced hazelnuts. The use of hazelnuts pays homage to the region's thriving hazelnut industry and adds a distinct nutty flavor to the cake. Additionally, the Pacific Northwest version incorporates the use of whole wheat flour, reflecting the region's emphasis on wholesome and natural ingredients. We alse have the original recipe for Torta Sbrisolona, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 1 cup (120g) roasted hazelnuts, finely chopped 1 cup (120g) roasted hazelnuts, finely chopped
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 20g (Saturated Fat: 9g)
• Carbohydrates: 40g (Sugar: 16g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and grease a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, and salt.
3. 3.
   Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
4. 4.
   Stir in the finely chopped hazelnuts.
5. 5.
   In a separate bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the dry ingredients and mix until the dough comes together.
6. 6.
   Press two-thirds of the dough into the prepared cake pan, ensuring an even layer.
7. 7.
   Crumble the remaining dough over the top of the cake, creating a textured and crumbly topping.
8. 8.
   Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, slice and serve the Pacific Northwest Hazelnut Crumble Cake.

Treat your ingredients with care...

• Hazelnuts — To enhance the flavor, roast the hazelnuts before finely chopping them. Spread them on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until fragrant and lightly golden. Allow them to cool before using in the recipe.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of finely grated orange zest to the dough.
• Serve the Pacific Northwest Hazelnut Crumble Cake warm with a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a sweeter cake, sprinkle a tablespoon of powdered sugar over the top before serving.
• Experiment with different nuts such as walnuts or pecans for a variation in flavor.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Pacific Northwest Hazelnut Crumble Cake as a delicious dessert after a hearty Pacific Northwest-inspired meal. It pairs well with a cup of locally roasted coffee or a glass of chilled milk.

Presentation advice

To enhance the presentation, dust the top of the cake with a light sprinkle of powdered sugar. Garnish each slice with a few whole roasted hazelnuts for an elegant touch.