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    From Dave Drum@1:3634/12 to All on Fri Dec 30 18:45:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crumb-Topped Ricotta Coffee Cake
    Categories: Cakes, Snacks, Cheese, Fruits
    Yield: 10 servings

    MMMMM---------------------------CRUMBS--------------------------------
    3/4 c (102 g) A-P flour
    1/2 c (100 g) sugar
    1/2 c (100 g) packed brown sugar
    1/3 c (57 g) cornmeal
    1/4 ts Fine sea salt
    7 tb (100 g) cold unsalted
    Butter; in small chunks
    1/2 ts Pure vanilla extract

    MMMMM----------------------------CAKE---------------------------------
    1 1/2 c (204 g) A-P flour
    1 ts Baking powder
    1/4 ts Baking soda
    3/4 c (150 g) sugar
    1/4 ts Fine sea salt
    3/4 c (187 g) ricotta; drained if
    - necessary
    3 lg Eggs; room temp
    8 tb (113 g) unsalted butter;
    - melted, cooled
    2 c (335 g) berries

    TO MAKE THE CRUMBS: Put all of the ingredients except
    the butter and vanilla in the bowl of a stand mixer
    fitted with the paddle attachment (see headnote for
    other options) and mix on low just to combine. Add the
    pieces of cold butter, toss them around until they’re
    coated and then beat on medium-low until the ingredients
    form moist clumps. Squeeze some, and the crumbs should
    hold together. Getting to this stage can take a few
    minutes, so don’t rush it. Add the vanilla and mix until
    incorporated.

    Remove the bowl from the mixer stand, reach in and grab
    a spoonful or two of the mixture at a time between your
    fingers and squeeze, so that you get little balls of
    crumbs. Cover (in the bowl or in another container) and
    chill until needed. If you can give the crumbs at least
    an hour, that would be great; 2 to 3 hours or more (or
    30 minutes or more in the freezer) would be ideal. (You
    can make the crumbs up to 3 days ahead; keep tightly
    wrapped in the refrigerator.)

    TO MAKE THE CAKE: Center a rack in the oven and set it @
    350ºF/175ºC. Butter a 9" square baking pan, or use
    bakers’ spray. 

    Whisk the flour, baking powder and baking soda together.

    Working in a large bowl, whisk the sugar and salt
    together. Add the ricotta and whisk to blend well. One
    by one, add the eggs, whisk until each is incorporated.
    Whisk in the melted butter. When the mixture is blended,
    switch to a flexible spatula and gently fold and stir in
    the dry ingredients until you’ve got a heavy, smooth
    batter. Scrape the batter into the pan, spreading it
    evenly and taking care to nudge some into the corners.
    Scatter the fruit over the batter.

    Remove the crumbs from the refrigerator (or freezer) and
    top the cake with them, grabbing a little of the mixture
    each time and squeezing it so that you end up with a
    really bumpy layer.

    Bake the cake for about 50 minutes, or until the top is
    golden brown, whatever fruit you can see is bubbling up
    through the crumbs and, most important, a tester
    inserted into the center of the cake comes out clean.
    Transfer the pan to a rack and let rest for 3 minutes,
    then run a table knife between the cake and the sides of
    the pan. Let the cake settle for about 10 minutes and
    then unmold it onto the rack; invert and cool right side
    up. The cake is ready to enjoy when it is only just warm
    or after it has reached room temperature.

    I usually cut the cake into 16 squares, but cut for your
    crowd.

    STORING: Wrapped well, the cake will keep for up to 4
    days at room temperature or for up to 2 months in the
    freezer; defrost, still wrapped, at room temperature.

    By Dorie Greenspan

    Makes: 10 servings

    RECIPE FROM: https://www.simplyrecipes.com

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