June was just not a baking month for me. So trying to get back into it for July. Starting with Dorie’s Crumb-Topped Ricotta Coffee Cake. It is not real sweet and that is perfect. The blueberries added a little tartness and the crumb topping…oh that crumb topping…adds just the right amount of sweet crunch

It came together very quickly once the crumb topping had been chilled for a while. The addition of the brown sugar to the topping and the cornmeal is what makes it different from other crumb toppings. It was my favorite part of the cake. I even saved some to sprinkle over some ice cream.

And the cake was great with ice cream melted on top.

This is definitely a keeper.

For more coffee cakes visit Tuesdays with Dorie.

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