Today’s Tuesday with Dorie recipe is Crumb-Topped Ricotta Coffee Cake. It comprises a dense ricotta based cake base, topped with blueberries and finally with a crumb topping.
Mine took almost twice the recommended 50 minutes to bake, but came out ok.
My recommendation is to serve it warm with icecream - just saying.
To see what everyone else made this week, visit the LYL section of the TWD website.
4 comments:
Oh, wonder why it took so long to bake? It certainly does look good, though! I didn't see your link posted...please let me know if you are still having trouble with commenting.
It was especially good warm with a big dollop of ice cream!!
Warm with ice cream sounds like a great recommendation.
Mine took longer to cook as well! I used an 8x8 and thought maybe that was why 🤷♀️
Post a Comment