The almond torte is undeniably a Pittsburgh classic. We had sixteen tasters try four almond torte cakes from local businesses, then put together the data to give you a guide to the best almond tortes in Pittsburgh. The Huffington Post once called Prantl’s Burnt Almond Torte “the best cake in America,” but there are a lot more almond tortes out there to try. Whether you’re looking for creamy filling or strong almond flavor, there’s something for everyone out there.
History of the Almond Torte
Legend has it that there was an almond surplus in 1970 and the Almond Board had been pushing bakers to use almonds in new and inventive ways. One Henry Prantl of Pittsburgh attended a bakers’ conference in California and took note of one bakery’s almond cake, which he then adapted with burnt almonds and buttercream.
But over time, more and more bakeries have done their own spins on the Burnt Almond Torte, including major supermarket brands like Giant Eagle. Like Heinz Ketchup, Prantl’s Burnt Almond Torte has earned a privileged status in Pittsburgh. Because of its prominence, we wanted our tasters to go in blind, free of name brand prejudice. The results: Giant Eagle’s version edged out the others, but each bakery had its share of fans.
The Pittsburgh Almond Torte Taste Test
Giant Eagle
Voted #1 by 6 people out of 16
Giant Eagle has by far the strongest almond and vanilla flavors, with a drier, sturdier texture than the other cakes. There’s less emphasis on the filling, letting the cake shine through. It caught the fancy of editor-in-chief Keith Recker, who ranked it first in his lineup of tortes and felt it was underrated by Pittsburghers who might turn up their noses at a cake from a supermarket bakery. The brand name shouldn’t stop you from heading to the Giant Eagle bakery for a high quality almond torte by bakers who know what they’re doing.
Prantl’s
Voted #1 by 4 people out of 16
Prantl’s is how many people first encounter the burnt almond torte, and it gets props for its historical precedent. One thing to note is that, since 2007, Prantl’s has not been under the ownership of the Prantl family. In this torte, the almond crust is an important part of the flavor experience. It leans into the “burnt” part of burnt almond torte with a more heavily toasted, crunchy texture. The Prantl’s version appears to be more about the texture and appearance than the overall flavor. Of the four contestants, Prantl’s crust was most praised.
Oakmont Bakery
Voted #1 by 3 people out of 16
Several people noted that in terms of overall execution of the cake, Oakmont Bakery was the best. Its sponginess is almost angel-food like. The qualities of flavor, crunch, and sponge approached a more balanced state in Oakmont Bakery’s take compared to other contestants. Interestingly, a huge number of our tasters rated it second in their rankings. Drawing a little bit from the best qualities of each element of the cake offered a well-rounded version. Maybe that’s a lesson we can all take something from!
Kretchmar’s
Voted #1 by 3 people out of 16
The Kretchmar’s cake had a delightful sponginess to it and good balance of flavor. The buttercream icing and custard filling were an important part of the experience. As a result, the textures are softer by comparison to the other cakes. While the flavor itself is rich, the almond comes through less strongly. The custard and buttercream are the star of the show here and Kretchmar’s deserves a shoutout for doing a great job here.
Story by Emma Riva / Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.