Crumble-Topped Pistachio Cake

Ingredients

• ½ cup (68 g) all-purpose flour, for the crumble
• 2 tablespoons whole-wheat flour, or additional all-purpose flour
• 3 tablespoons packed brown sugar
• 1 tablespoon granulated sugar, for the crumble
• ¼ teaspoon fine sea salt, for the crumble
• 6 tablespoons (3 ounces/85 g) cold unsalted butter, cut into small pieces
• ½ teaspoon pure vanilla extract, for the crumble
• ½ cup (70 g) pistachios, preferably lightly toasted and coarsely chopped, for the crumble
• 5 tablespoons (2½ ounces/71 g) unsalted butter, at room temperature
• 3 tablespoons neutral oil
• 1½ cups (204 g) all-purpose flour, for the cake
• 1½ teaspoons baking powder
• ½ teaspoon fine sea salt, or ¼ teaspoon if the pistachios are salted
• ½ teaspoon baking soda
• ¾ cup (150 g) granulated sugar
• ¾ cup (about 185 g) whole-milk ricotta, drained if necessary and at room temperature
• 2 tablespoons pistachio cream or pistachio butter (optional)
• 2 large eggs, at room temperature
• 1½ teaspoons pure vanilla extract
• ¼ teaspoon pure almond extract
• ½ cup (80 g) pistachios, preferably lightly toasted and coarsely chopped
• ½ cup (75 g) moist, plump dried cherries, very coarsely chopped if large
• 3 to 4 tablespoons thick cherry jam or store-bought lemon curd

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter a 9-inch springform or round cake pan, line the bottom with parchment, and place the pan on a baking sheet.
2. Make the crumble: combine the all-purpose flour, whole-wheat flour, brown sugar, granulated sugar, and salt in a medium bowl. Add the cold butter and work it in with your fingertips until you have moist clumps. Mix in the vanilla and chopped pistachios, then refrigerate while you make the cake.
3. For the cake, whisk together the flour, baking powder, salt, and baking soda in a medium bowl.
4. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, oil, and sugar on medium speed for about 3 minutes, until pale and creamy.
5. Beat in the ricotta and pistachio cream, if using. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts.
6. Add the dry ingredients and mix on low only until the flour disappears. Fold in the chopped pistachios and dried cherries with a flexible spatula.
7. Spread the thick batter evenly in the prepared pan. Dollop the cherry jam or lemon curd over the surface and gently spread it into a thin layer, leaving a small border around the edge.
8. Break the chilled crumble into uneven pieces and scatter it generously over the jam, covering the cake without pressing it down.
9. Bake for 45 to 55 minutes, until the crumble is golden and a tester inserted through the center comes out clean or with a few moist crumbs. Tent loosely with foil if the topping browns too quickly.
10. Cool in the pan on a rack for 15 minutes. Release the springform rim or carefully turn out the cake, remove the parchment, and cool until warm or at room temperature before serving.