MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crumb-Topped Ricotta Coffee Cake
Categories: Cakes, Snacks, Cheese, Fruits
Yield: 10 servings

MMMMM---------------------------CRUMBS--------------------------------
3/4 c (102 g) A-P flour
1/2 c (100 g) sugar
1/2 c (100 g) packed brown sugar
1/3 c (57 g) cornmeal
1/4 ts Fine sea salt
7 tb (100 g) cold unsalted
Butter; in small chunks
1/2 ts Pure vanilla extract

MMMMM----------------------------CAKE---------------------------------
1 1/2 c (204 g) A-P flour
1 ts Baking powder
1/4 ts Baking soda
3/4 c (150 g) sugar
1/4 ts Fine sea salt
3/4 c (187 g) ricotta; drained if
- necessary
3 lg Eggs; room temp
8 tb (113 g) unsalted butter;
- melted, cooled
2 c (335 g) berries

TO MAKE THE CRUMBS: Put all of the ingredients except
the butter and vanilla in the bowl of a stand mixer
fitted with the paddle attachment (see headnote for
other options) and mix on low just to combine. Add the
pieces of cold butter, toss them around until they’re
coated and then beat on medium-low until the ingredients
form moist clumps. Squeeze some, and the crumbs should
hold together. Getting to this stage can take a few
minutes, so don’t rush it. Add the vanilla and mix until
incorporated.

Remove the bowl from the mixer stand, reach in and grab
a spoonful or two of the mixture at a time between your
fingers and squeeze, so that you get little balls of
crumbs. Cover (in the bowl or in another container) and
chill until needed. If you can give the crumbs at least
an hour, that would be great; 2 to 3 hours or more (or
30 minutes or more in the freezer) would be ideal. (You
can make the crumbs up to 3 days ahead; keep tightly
wrapped in the refrigerator.)

TO MAKE THE CAKE: Center a rack in the oven and set it @
350ºF/175ºC. Butter a 9" square baking pan, or use
bakers’ spray. 

Whisk the flour, baking powder and baking soda together.

Working in a large bowl, whisk the sugar and salt
together. Add the ricotta and whisk to blend well. One
by one, add the eggs, whisk until each is incorporated.
Whisk in the melted butter. When the mixture is blended,
switch to a flexible spatula and gently fold and stir in
the dry ingredients until you’ve got a heavy, smooth
batter. Scrape the batter into the pan, spreading it
evenly and taking care to nudge some into the corners.
Scatter the fruit over the batter.

Remove the crumbs from the refrigerator (or freezer) and
top the cake with them, grabbing a little of the mixture
each time and squeezing it so that you end up with a
really bumpy layer.

Bake the cake for about 50 minutes, or until the top is
golden brown, whatever fruit you can see is bubbling up
through the crumbs and, most important, a tester
inserted into the center of the cake comes out clean.
Transfer the pan to a rack and let rest for 3 minutes,
then run a table knife between the cake and the sides of
the pan. Let the cake settle for about 10 minutes and
then unmold it onto the rack; invert and cool right side
up. The cake is ready to enjoy when it is only just warm
or after it has reached room temperature.

I usually cut the cake into 16 squares, but cut for your
crowd.

STORING: Wrapped well, the cake will keep for up to 4
days at room temperature or for up to 2 months in the
freezer; defrost, still wrapped, at room temperature.

By Dorie Greenspan

Makes: 10 servings

RECIPE FROM: https://www.simplyrecipes.com

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