My Italian Ricotta Cake With a Spin is a moist and delicious traditional Italian recipe with my own addition of a fantastic crumb filling. This cake it no fail and perfect in every way. Serve with your favorite Italian espresso or dessert wine.
Italian Ricotta Cake With A Spin
Prep time
Cook time
Total time
Author: Chef Shosh
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
- 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.
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