Tuesdays with Dorie BWD: Crumb-Topped Ricotta Coffee Cake

July 12, 2022 at 4:45 pm | Posted in breakfast things, BWD, groups, muffins/quick breads, sweet things, tuesdays with dorie | 6 Comments
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crumb-topped ricotta coffee cake

This Crumb-Topped Ricotta Coffee Cake is one of my recent baking standouts. With a heap of super-crispy (thanks to a secret ingredient…shhhh, it’s cornmeal) crumbs on top and a dense but tender cake (thanks to a not-so-secret ingredient…ricotta), it doesn’t get much better. Oh wait– what about adding a layer of fruit? Well, that would make it better, but not to worry, as this cake has that, too. I used sweet dark cherries in mine, but you could use any berry. Hiding just under the layer of crumbs, the fruit turns soft and jammy. It’s good for a breakfast, snack or dessert treat. Really, this cake hits all the notes.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!


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  1. This was spectacular – even as cupcakes! Yours is lovely (also thought of doing it in a loaf pan!)

  2. I like how tidy and lovely your coffee cake looks. Mine is a bit more unruly, but delicious all the same.

  3. Yum cherries. Looks like your loaf version came our perfect. I am looking forward to making this tomorrow.

  4. Totally agree…hits all the marks! Delicious and surprising at the same time. Love your crumb on top…makes me want some haha.

  5. Did you use fresh cherries and if so do you recall how much?

    • i did use fresh sweet cherries that i pitted. i don’t actually know how much i used, but enough to have a fairly even layer on the top of the cake before sprinkling over the crumbs. dorie calls for 1.5-2 cups of berries, and that’s probably a decent starting point for the cherries as well.

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