Italian Ricotta Cake With A Spin
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 Servings
Ingredients
  • Cake:
  • 1½ Sticks Unsalted Butter (softened)
  • 8 Ounces Whole Milk Ricotta Cheese
1½ Cups Granulated Sugar
3 Large Eggs
1 tsp Almond Extract
  • Zest of 1 Large Lemon
  • 1½ Cups All-purpose Flour
  • 
2 Teaspoons Baking Powder
  • 
1/2 Teaspoon Baking Soda
  • 
1/2 Teaspoon Salt
  • 
Crumble Filling:
  • 1 Cup Brown Sugar, packed
  • ½ Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Salt
  • 1 Cup (2 sticks) Unsalted Butter, melted
  • 2½ Cups All-Purpose Flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter and flour a bunt pan.
  3. In a large mixer bowl, cream together the butter and sugar until light and fluffy.
  4. Add the ricotta cheese and blend well.
  5. Add the eggs one at a time, mixing well between each.
  6. Add almond extract and lemon zest and mix until fully combined.
  7. Sift together the flour, baking powder, soda, and salt.
  8. Add the dry ingredients in two parts, mixing just until incorporated.
  9. Set aside for a few moments
  10. In a medium bowl, combine all ingredients for crumb filling by simply mixing with a spoon until a crumbly mixture forms.
  11. Pour half of cake batter into the prepared pan and smooth the top with a spatula as needed.
  12. Pour crumb filling evenly over top of batter and then pour remaining cake batter over the crumb filling.
  13. Smooth the top with a spatula as needed.
  14. Bake 35-40 minutes, or until the cake tester comes out clean.
  15. Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
  16. Cool completely.
Recipe by Chef Times Two at https://www.cheftimestwo.com/italian-ricotta-cake-spin/