So, anyone who has ever talked to me (like, ever) knows that sooner or later, we're going to start talking about baked goods.

And a couple of years ago I had a great conversation with a young lady from Pittsburgh who told me a beautiful tale about a famous dessert from her town: the Burnt Almond Torte from Prantl's Bakery. Actually, I believe she referred to it as "a torte worth shoving grandma out of the way to get to quicker." Oddly, I didn't ask any follow up questions.

But suffice it to say, the description left an impression, and when a customer in my Seattle store mentioned that he was headed to Pittsburgh for a visit, I left him with a very strong suggestion that he try this torte.

But he did one better: he brought me back a piece. Apparently not only had he bought one of the tortes, but had become hooked: as he confessed, he had eaten a slice that very morning for breakfast (a practice which I support, btw).

The torte itself has an interesting story, as I learned from a Pittsburgh-based dessert enthusiast:

It wasn't until the 1970's though, that Prantl's began to serve its most famous item- the Burnt Almond Torte. In the midst of an unusual surplus of almonds, the Almond Board asked bakers to use more almonds in more creative ways. Henry Prantl, an original owner, traveled to California to learn and came back with an idea for a cake which he refined into the ever-delicious Burnt Almond Torte.

Well, Henry did good, and one taste of this torte reveals why it's an enduring legend in the area. It's comprised of Prantl's "famous yellow 'scrap' batter cake, creamy custard, homemade buttercream and loads of secret recipe toasted almonds", and it is very, very good. The cake itself is light, but don't you dare think it's virtuous, because the thick slab of custard contained inside not only keeps the cake moist, but adds a decadent dimension--which is then multiplied by the addition of thick, creamy buttercream and crunchy, toasty almond slivers. They may think that they're doing a good job of keeping the secret to the preparation of these delicious almonds under wraps, but I'm pretty sure I've figured it out: they mix in a heaping handful of crack.