MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crumb-Topped Ricotta Coffee Cake
 Categories: Cakes, Snacks, Cheese, Fruits
      Yield: 10 servings

MMMMM---------------------------CRUMBS--------------------------------
    3/4 c  (102 g) A-P flour
    1/2 c  (100 g) sugar
    1/2 c  (100 g) packed brown sugar
    1/3 c  (57 g) cornmeal
    1/4 ts Fine sea salt
      7 tb (100 g) cold unsalted
           Butter; in small chunks
    1/2 ts Pure vanilla extract

MMMMM----------------------------CAKE---------------------------------
  1 1/2 c  (204 g) A-P flour
      1 ts Baking powder
    1/4 ts Baking soda
    3/4 c  (150 g) sugar
    1/4 ts Fine sea salt
    3/4 c  (187 g) ricotta; drained if
           - necessary
      3 lg Eggs; room temp
      8 tb (113 g) unsalted butter;
           - melted, cooled
      2 c  (335 g) berries

  TO MAKE THE CRUMBS: Put all of the ingredients except
  the butter and vanilla in the bowl of a stand mixer
  fitted with the paddle attachment (see headnote for
  other options) and mix on low just to combine. Add the
  pieces of cold butter, toss them around until they're
  coated and then beat on medium-low until the ingredients
  form moist clumps. Squeeze some, and the crumbs should
  hold together. Getting to this stage can take a few
  minutes, so don't rush it. Add the vanilla and mix until
  incorporated.

  Remove the bowl from the mixer stand, reach in and grab
  a spoonful or two of the mixture at a time between your
  fingers and squeeze, so that you get little balls of
  crumbs. Cover (in the bowl or in another container) and
  chill until needed. If you can give the crumbs at least
  an hour, that would be great; 2 to 3 hours or more (or
  30 minutes or more in the freezer) would be ideal. (You
  can make the crumbs up to 3 days ahead; keep tightly
  wrapped in the refrigerator.)

  TO MAKE THE CAKE: Center a rack in the oven and set it @
  350°F/175°C. Butter a 9" square baking pan, or use
  bakers' spray.

  Whisk the flour, baking powder and baking soda together.

  Working in a large bowl, whisk the sugar and salt
  together. Add the ricotta and whisk to blend well. One
  by one, add the eggs, whisk until each is incorporated.
  Whisk in the melted butter. When the mixture is blended,
  switch to a flexible spatula and gently fold and stir in
  the dry ingredients until you've got a heavy, smooth
  batter. Scrape the batter into the pan, spreading it
  evenly and taking care to nudge some into the corners.
  Scatter the fruit over the batter.

  Remove the crumbs from the refrigerator (or freezer) and
  top the cake with them, grabbing a little of the mixture
  each time and squeezing it so that you end up with a
  really bumpy layer.

  Bake the cake for about 50 minutes, or until the top is
  golden brown, whatever fruit you can see is bubbling up
  through the crumbs and, most important, a tester
  inserted into the center of the cake comes out clean.
  Transfer the pan to a rack and let rest for 3 minutes,
  then run a table knife between the cake and the sides of
  the pan. Let the cake settle for about 10 minutes and
  then unmold it onto the rack; invert and cool right side
  up. The cake is ready to enjoy when it is only just warm
  or after it has reached room temperature.

  I usually cut the cake into 16 squares, but cut for your
  crowd.

  STORING: Wrapped well, the cake will keep for up to 4
  days at room temperature or for up to 2 months in the
  freezer; defrost, still wrapped, at room temperature.

  By Dorie Greenspan

  Makes: 10 servings

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

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