We are eating...

We're sort of the outsiders on Matthew's soccer team. We all get along, it's just that when it comes to family heritage, there are Italians, Italians and more Italians. So, for the end of the year soccer brunch, I knew I had to make a confection that would satisfy those old-world, earthy tastes. What I realized when I brought my creation to the table was that these days, it doesn't take much to impress. Amidst the Dunkin Donuts and grocery store pastries, the cry that rang out was, "You baked?!" I'm just used to a different crowd. But, the Italians, after tasting the crumb cake, were very complimentary. Still, I don't think it's hard to beat Dunkin Donuts. *gag* (Which is not to say I don't like donuts, just not Dunkin. Whitney Donut shop? There's something you can sink your teeth into).

Italian Crumb Cake

Filling/Topping:
1 cup chopped walnuts or pecans

1/4 cup softened butter

1/2 cup brown sugar

1 teaspoon cinnamon

Combine all of the ingredients until you get a course, crumbly mixture.

Cake:
2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup shortening

1 cup sugar

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup ricotta cheese (the secret Italian ingredient)

Preheat oven to 350°F. Grease a 9 x 9 inch pan generously.

In a bowl whisk together flour, baking powder, baking soda and salt. Set aside.

In your mixer combine shortening and sugar. Add eggs and mix until light and fluffy. Add vanilla. Add the sour cream and half of the flour mixture; mix until smooth. Add the ricotta cheese and remaining flour mixture; scrape down sides of bowl and gently mix again.

Pour half the batter into the prepared pan and spread with a spatula. Sprinkle half of the topping mixture evenly over batter. Cover with the remaining batter and sprinkle again with topping.
Bake for 45-55 minutes or until a wooden toothpick inserted in center comes out clean. Remove pan from oven and place on wire rack to cool for 10-15 minutes before cutting and serving.