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
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
The Cake
- 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
The Crumb
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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