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.
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.
ReplyDeleteIt was especially good warm with a big dollop of ice cream!!
ReplyDeleteWarm with ice cream sounds like a great recommendation.
ReplyDeleteMine took longer to cook as well! I used an 8x8 and thought maybe that was why 🤷♀️
ReplyDelete