Cake: 30 amaretti cookies 1-1/2 cups flour 3/4 cup granulated sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1/2 teaspoon almond extract 1 cup fresh raspberries
Crumb Topping: 1/2 cup granulated sugar 1/3 cup flour 1 teaspoon ground cinnamon 1/4 cup cold butter, cut into cubes
Confectioners' sugar, for garnish
Coarsely crush the amaretti cookies with a rolling pin. You don't want the crumbs to be too fine. Set them aside.
Preheat the oven to 350 degrees F. Grease the bottom only of a 9 x 9-inch baking dish.
To make the cake: In a bowl, combine the flour, sugar, salt and baking powder. Put the vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to fill to the 1-cup measuring line. Add the almond extract. Mix the liquids together and stir into the flour mixture to create a smooth batter.
Pour half of the batter into the prepared baking dish. Spread the batter evenly to cover the bottom of the dish. Distribute 2/3 of the crushed amaretti and all of the raspberries over the batter. Spread the remaining batter over the top; it won't be perfectly covered.
To make the crumb topping: In a bowl, mix together the sugar, flour, and cinnamon. Use a pastry blender, fork or your fingers to combine the mixture into coarse crumbs. Stir in the remaining crushed amaretti. Spread the topping evenly over the cake batter.
Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean. Allow to cool in the baking dish. Dust the top with confectioners' sugar then cut into squares to serve.
Oven safe to 450 degrees Fahrenheit, this bakeware features long-lasting, nonstick inside and out to provide excellent food release with quick cleanup and silicone grips on the handles for a solid, comfortable grasp.