Crumb-Topped Ricotta Coffee Cake

A recipe by Baking with Dorie

Cake for Breakfast? YES!

Our 5th recipe to review from  Baking with Dorie is on page 79; Crumb- Topped Ricotta Coffee Cake. 
Dorie’s secret ingredient is cornmeal in the crumb topping. I will forever be adding this to ALL my crumb toppings going forward. 

The Perfect Crumb Topping

  • adding cornmeal to a crumb topping gives an extra crunch, it’s a great contrast to the fluffy cake and bursts of berries
  • I added 1 teaspoon/4 grams of cinnamon to crumb topping
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The Crumb Topping

  • getting a crumb topping right relies on  perfect proportions - PLEASE use a scale to weigh your ingredients
  • the flour coats the fat and keeps it from melting into filling, the sugar sweetens and the butter flavours and moistens the crumb
  • butter MUST be extremely cold
  • I usually put my crumb in the freezer for 15-20min / cold crumb maintains it’s shape better when it hits the heat from the oven
  • you can add chopped nuts to the crumb, my choice is usually sliced almonds

 

 

 

 

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The Cake

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  • I added 1 teaspoon/4 grams of vanilla and 1/2 teaspoon/2 grams pure almond extract
  • I made my cake in a circle pan/ wish I would have used a springform pan, as it would have been easier to remove with the crumb topping
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The Crumb

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The Results

My rating of this recipe is 5 out of 5. I definitely will make again. I think I would add a little drizzle of icing for next time. 

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