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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Old Fashion Coffee Cake

on June 11, 2015

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This dessert is one that’s easy enough that you can make it anytime. It’s great to serve if you entertaining guests and need something that will complete any entree.

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First, I have a 8 x 8 glass baking dish that I’ve buttered and set aside while getting together the dry ingredients. In a bowl, I have all-purpose flour, baking powder, baking soda, ground cinnamon, and Kosher salt. Whisk all the ingredients together so they are all combined well.

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For the wet ingredients, I’ve added unsalted softened butter and granulated sugar to the stand mixer fitted with the paddle attachment, on low speed. Cream together with the butter, sugar until light and fluffy. Next, add in one large egg until combined. To that, add Ricotta cheese, sour cream, and vanilla extract. After these ingredients have been combined, then it’s time to add in the dry ingredients and whole milk alternately.

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Once all the dry ingredients and milk have been added and are totally incorporated, turn the mixer off. Do Not overmix the batter. Pour the batter into the buttered baking dish.

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For the topping.
All that’s needed for the sweet crumbly topping is to combine flour, sugar, cold diced butter, cinnamon, and Kosher salt in a medium-size mixing bowl. Using a pastry cutter combine all the ingredients together. When finished combing, the texture should look like crumbly sand. Spread the topping mixture evenly all over the top of the batter.

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Bake for 40-45 minutes at 350 degrees. Let cool for about 15 minutes and dust the top with powdered sugar.

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Prep Time: 15 minutes
Baking Time: 40-45 minutes
Total Time: 1 hour
Yields: 8 servings
Equipment: Stand Mixer, pastry cutter, 8 x 8 buttered baking pan

Ingredients:
5 tablespoons of unsalted butter, plus more for greasing pan
2 cup of all- purpose flour
2 heaping teaspoons of baking powder
1 teaspoon of baking soda
1/2 a teaspoon of Kosher salt
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup of whole milk
1/4 cup of Ricotta cheese
1/4 cup of sour cream

Topping:
1/2 a cup of all-purpose flour
1/2 cup of granulated sugar
6 tablespoons of unsalted butter
1/2 teaspoon of cinnamon
1/2 teaspoon of Kosher salt
Powdered sugar for garnishing the top

Directions:
Preheat oven to 350-degrees F.
For the cake: Preheat oven to 350 degrees F. Grease 8 x 8-inch glass pan with butter.Add the flour, baking powder cinnamon, and Kosher salt into a large bowl and stir to combine.

Cream together the butter and sugar in a stand mixer with a paddle attachment. Add the egg until combined, then the sour cream, Ricotta, and vanilla extract. Add the flour mixture and milk alternately and mix until just incorporated. Do not over mix. Pour the batter into the buttered baking dish

For the topping: Combine the flour, sugar, butter, cinnamon, and Kosher salt in a medium bowl and cut together using a pastry cutter. Sprinkle over top of  the batter.

Bake until the cake is golden brown, or until a cake tester comes out clean, 40-45 minutes. Let cook for about 15 minutes before dusting the top with powdered sugar. Cut into squares.

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