Apple Ricotta Coffee Cake
Apple Ricotta Coffee Cake
A nice addition for breakfast or brunch
Ingredients
- Struesel
- 2/3 cups brown sugar
- 0.5 cup all purpose flour
- 0.5 cup oats
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 4 tablespoons butter
- 2 tablespoons shortening
- 0.5 cup pecan pieces
- Coffee Cake Batter
- 2 Granny Smith apples
- 0.5 lemon juice
- 1 3/4 cups all purpose flour
- 0.75 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup butter
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup ricotta cheese
Instructions
Streusel
- Combine the brown sugar, flour, oats, cinnamon and salt into a mixing bowl with a paddle attachment.
- Mix on low until combined.
- Add in the butter and shortening (cut into small cubes) and mix on low until a coarse meal is formed.
- Add in the nuts.
- Do not over mix.
- Set aside until the coffee cake batter is finished.
- Preheat the oven to 350°.
- Grease a 9" round cake pan or a bundt.
- Peel, core and cut apples into medium pieces, toss with lemon juice.
- Combine the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- In a mixing bowl with a paddle attachment beat the butter, sugar and vanilla until smooth - about 1 minute.
- Add in the eggs one at a time, scraping the bowl after every addition.
- Alternate adding in the flour and ricotta cheese, mixing on low speed until the batter is completely combined.
- Evenly spread 1/2 the batter into the pan.
- Sprinkle 1/2 of the streusel onto the batter and top with the diced apples.
- Dollop the remaining batter on top of the apples.
- The batter will be firm so use small dollops.
- Batter will spread when baked.
- Sprinkle the remaining streusel on top of the batter.
- Bake for 45 minutes then check the doneness by inserting a skewer into the center of the cake.
- It should come out clean.
- When done, remove from the oven and allow to cool before removing it from the cake pan.
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