Serves: 8
Total Calories: 817
1 Place a rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan. Tap out the excess flour.
2 In a large bowl, stir together the flour, salt, and cinnamon.
3 In a large bowl, with an electric mixer at medium speed, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg. On low speed, stir in the dry ingredients until the mixture is blended and forms a firm dough, about 1 minute more.
4 Prepare the filling: Stir together the ricotta, sugar, and lemon zest until blended. Add the egg and stir well. Stir in the raisins.
5 Crumble 2/3 of the dough into the prepared pan. Pat the crumbs firmly to form the bottom crust. Spread with the ricotta mixture, leaving a 1/2-inch border all around. Crumble the remaining dough over the top, scattering the crumbs evenly.
6 Bake 40 to 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a rack 10 minutes.
7 Run a thin metal spatula around the inside of the pan. Remove the pan rim and cool the cake completely. Sprinkle with confectioner's sugar before serving. Store covered with a large inverted bowl in the refrigerator up to 2 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ricotta Crumb Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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