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Crumb-Topped Ricotta Coffee Cake
Crumb-Topped Ricotta Coffee Cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
125 minutes
Indulgent bakery-style cake from Dorie Greenspan's latest cookbook is an absolute delight!
Ingredients:
  • For the crumbs
  • 3/4 cup (102 g) all-purpose flour
  • 1/2 cup (100 g) sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1/3 cup (57 g) cornmeal
  • 1/4 teaspoon fine sea salt
  • 7 tablespoons (3 1/2 ounces; 100 g) cold unsalted butter, cut into small chunks
  • 1/2 teaspoon pure vanilla extract
  • For the cake
  • 1 1/2 cups (204 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup (150 grams) sugar
  • 3/4 cup (187 grams) ricotta, drained if necessary
  • 3 large eggs, at room temperature
  • 1 stick (8 tablespoons; 4 ounces; 113 g) unsalted butter, melted and cooled
  • 1 1/2 to 2 cups (about 250 to 335 g) berries
Instructions:
  • For the crumbs: In a stand mixer with the paddle attachment, mix all ingredients except butter and vanilla on low until combined. Add cold butter pieces, toss to coat, then beat on medium-low until moist clumps form. Mix in vanilla. Remove from mixer, squeeze small handfuls to form crumbs. Chill for at least an hour, ideally 2-3 hours or freeze for 30 minutes. Can be made up to 3 days ahead, refrigerated tightly wrapped.
  • Preheat your oven to 350 degrees F and generously butter a 9-inch square baking pan. Whisk together flour, baking powder, and baking soda. In a large bowl, whisk sugar and salt, then add ricotta and mix well. Incorporate eggs one by one, followed by melted butter. Use a spatula to gently fold in dry ingredients until smooth. Spread batter in the pan and top with fruit and crumbs. Bake for about 50 minutes until golden and a tester comes out clean. Allow the cake to rest before unmolding and cooling. Enjoy warm or at room temperature, and cut into squares to serve.
  • To preserve freshness, tightly wrap the cake and store it for up to 4 days at room temperature, or up to 2 months in the freezer. When ready to enjoy, thaw the cake at room temperature while still wrapped.

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