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.
5 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 🤷♀️
Looks so tasty. Mine took longer to cook as well...about 55 minutes, guess that just goes to show that ovens are different. We really liked this recipe...no ice cream, but maybe next time I will serve it with some as that looks really nice with that scoop of ice cream beside it and who doesn't love blueberries with ice cream! Sorry for the late comment, I'm catching up a bit and just made it this week.
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