Italian Ricotta Cake With A Spin
Author: Chef Shosh
Serves: 12 Servings
- 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
- Preheat oven to 350 degrees.
- Butter and flour a bunt pan.
- In a large mixer bowl, cream together the butter and sugar until light and fluffy.
- Add the ricotta cheese and blend well.
- Add the eggs one at a time, mixing well between each.
- Add almond extract and lemon zest and mix until fully combined.
- Sift together the flour, baking powder, soda, and salt.
- Add the dry ingredients in two parts, mixing just until incorporated.
- Set aside for a few moments
- In a medium bowl, combine all ingredients for crumb filling by simply mixing with a spoon until a crumbly mixture forms.
- Pour half of cake batter into the prepared pan and smooth the top with a spatula as needed.
- Pour crumb filling evenly over top of batter and then pour remaining cake batter over the crumb filling.
- Smooth the top with a spatula as needed.
- Bake 35-40 minutes, or until the cake tester comes out clean.
- Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
- Cool completely.
Recipe by Chef Times Two at https://www.cheftimestwo.com/italian-ricotta-cake-spin/
3.5.3208