Vanillina available HERE!
To make the cake batter:
- Preheat your oven to 325F degrees. Spray a 9x13 inch baking pan with baking spray or grease with butter.
- 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.
- 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.
To make the filling:
- In a mixing bowl combine the ricotta, sugar, egg, almond extract and vanilla. Whisk until smooth and set aside.
- To make the crumb topping:
- 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.
To make the crumb topping:
- 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.
To assemble:
- Spread half of the cake batter in the pan. Pour all of the ricotta mixture over the first layer of batter.
- 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.
- Bake until the center of the cake is set, about 60-70 minutes.
- Dust with confectioners sugar before serving.