APPLE RICOTTA COFFEECAKE.
Go ahead and start a pot of coffee.makes one 8 x 10 cake
GF. DF.
- ingredients -
1 1/4 C. all purpose flour / GF one-to-one flour*
1/2 C. oats (rolled or instant)
1 T. ba5 oz. / 145 g. DF ricotta (around 3/4 C.)*
3/4 C. sugar
2 T. butter, melted and cooled
1 egg
1 tsp. vanilla
1/4 C. almond milk (or milk of choice)
squeeze of a lemon*
1/2 tsp. salt
3/4 C. GF one-to-one flour
1 1/2 tsp. baking powder
1 1/2 heaping cups of diced apples
- crumb topping -
1/4 C. rolled oats
1/4 C. almond meal*
1/4 C. GF one-to-one flour
1/4 C. brown sugar, loosely packed
1 tsp. salt
1 tsp. cinnamon
3 T. butter, melted
- sugar drizzle -
1/2 C. powdered sugar
quick sprinkle of vanilla extract
pinch of salt
pinch of cinnamon
almond milk or water
- method -
Preheat your oven to 350ºF and grease your cake pan.
Mix all wet ingredients in a medium sized bowl, stirring until smooth and creamy.
Add dry ingredients and mix until combined.
Fold in apples. Set aside.
In a small bowl, add all dry ingredients for the crumble topping and mix well. Add melted butter and stir until the mixture begins to form small balls. Pour over cake batter.
Bake for 60-75 minutes, or until a toothpick comes out clean from the center. Let cool slightly before applying drizzle.
Whisk all the dry drizzle ingredients together. Carefully add a few drops of milk or water at a time and stir until it’s a thick syrup-like consistency.
Using a fork, drip the “frosting” over the slightly cooled coffee cake.
Serve warm.
- baker’s notes -
Ricotta can be substituted with either regular or dairy free sour cream, or regular ricotta. The squeeze of lemon is optional but it really does add something that’s just right. If you don’t have almond meal on hand, substitute it with the same amount of GF flour. You can make a chocolate coffeecake with this recipe by subbing a 1/4 C. of flour with cocoa powder, using 3/4 C. chocolate chips instead of apples, and switching the cinnamon powder for additional cocoa powder. Last one, I swear! This recipe can easily be doubled for a traditional sized 2 quart baking dish. Just add an additional 15-ish minutes.
recipe by : sara kathryn satyarise bakehouse