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This summer I travelled around the USA with the baby, Austin being one of those stops. When I was there my cousin and I took a road trip to Fredericksburg, TX and stopped at Wildseed Farms where I picked up the most amazing sweet potato pecan butter. It tasted like fall! I was so in love – smooth, cinnamon-y, nutty – perfect for a fall dessert! I’ve been holding onto it for a few months until the perfect recipe came along – and this is it!
I was introduced to Sbriciolata via An Italian in my Kitchen. It looked so easy and required very few ingredients. The best part is you can use whatever you want for the filling layer! You can use whatever you have in your pantry or fridge to make your filling! I’m all about dessert recipes that don’t require me to go out and buy extra ingredients. This cake is officially added to my list of last-minute dessert recipes.
Sbriciolata means crumble in Italian and is usually filled with Nutella and ricotta. I took the concept and filled it with apples and the sweet potato pecan butter I got from Fredericksburg. If you can’t get your hands on this stuff- feel free to use Nutella, pumpkin pie filling, or cookie butter!
This crumb cake is no joke- it definitely is messy! I took it to a mommy brunch and they loved it!
Grab a big cup of pumpkin spice latte and a slice of this amazing fall dessert and enjoy the fall while it lasts!
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Sweet Potato & Apple La Torta Sbriciolata
- Total Time: 1 hour 5 minutes
- Yield: one 9-inch cake 1x
Ingredients
Apple Filling
- 4 medium apples, peeled and diced (1/2 inch)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tbsp lemon juice
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cardamom
La Torta Sbriciolata
- 2 1/4 cups all purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg
- 1 1/2 cups sweet potato pecan butter OR 1 can (14 oz) pumpkin pie filling
- powdered sugar (optional)
Instructions
Apple Filling
- Add chopped apples, sugar, brown sugar, lemon juice, cinnamon, nutmeg and cardamom into a small bowl and toss until well combined. Set aside.
La Torta Sbriciolata
- Pre-heat oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and grease sides with butter.
- In a medium bowl, add flour, sugar, baking powder, salt and cold butter and use a fork or pastry cutter to make a coarse crumble by pressing the flour mixture into the butter. Once most of the butter has been cut into the flour, add the egg. Continue mixing until you have a sand-like crumble.
- Press 2/3 of the mixture into the bottom of the springform pan. Spread the sweet potato pecan butter OR pumpkin pie filling evenly on top of the crumble layer. Evenly spread the apple filling out on top. Sprinkle the remaining crumble mixture over the apples. Lightly and gently press the crumbles down into the cake with your hands.
- Bake for 40-50 minutes or until slightly golden on top. Let cool until room temperature. Dust with powdered sugar, slice and serve!
Notes
Adapted from An Italian in my Kithcen
- Prep Time: 15 minutes
- Cook Time: 50 minutes
