Ricotta Crumb Cake


Serves: 8
Total Calories: 817

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup sugar
1 large egg

FILLING
1 pound whole or part-skim ricotta cheese
1/4 cup sugar
1 teaspoon grated lemon zest
1 large egg, beaten
1/4 cup raisins
confectioners' sugar

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 817
Calories from Fat: 157

This Ricotta Crumb Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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