RICOTTA CRUMBLE CAKE: Old-School Italian Delicious

Ricotta crumble cake is a delicious and simple recipe perfect for any occasion.

With a buttery, crumbly base and a creamy ricotta filling studded with chocolate chips, this cake combines texture and flavor beautifully.

It is quick to prepare and uses everyday ingredients, making it a delight for family gatherings, snacks or as a delicious dessert.

Why Nonna Suggests This Recipe

1. Classic Simplicity: Combines rustic flavors with a modern twist using ricotta and chocolate.
2. Perfect for All Ages: Kids love the chocolate chips, while adults appreciate the creamy ricotta filling.
3. Quick and Easy: Minimal prep and basic ingredients make this a fuss-free bake.
4. Versatile: Enjoy it plain or with a dusting of powdered sugar for added charm.
5. Authentically Italian: Reflects the essence of Italian baking—simple, wholesome, and delicious.

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: ~1 hour
• Servings: 8–10

DOWNLOAD PDF WITH RICOTTA CRUMBLE CAKE RECIPE HERE:

RicottaCrumbCake

Ingredients

For the Crumb Dough

• 1 ¾ cups all-purpose flour

• ½ cup cold unsalted butter, cubed or coarsely grated

• ¼ cup powdered sugar (or granulated sugar)

• 1 teaspoon baking powder

For the Ricotta Filling

• 1 cup whole-milk ricotta cheese

• 2 large eggs

• 1 cup granulated sugar

• Zest of 1 lemon (yellow part only)

• 2 tablespoons fresh lemon juice, strained

• 3 tablespoons potato starch (or cornstarch)

Instructions

• Prepare the crumb dough:
  In a large bowl, mix the flour, baking powder, and powdered sugar. Add the cold butter and rub it into the dry ingredients using your fingertips until coarse crumbs form. Do not overwork. Refrigerate the crumbs while you prepare the filling.

• Prepare the ricotta:
  If the ricotta is grainy, pass it through a sieve or blend briefly with an immersion blender until smooth.

• Flavor the filling:
  Add the lemon zest and strained lemon juice to the ricotta.

• Add eggs and sugar:
  Stir in the granulated sugar, then add the eggs.

• Thicken the filling:
  Mix well, then add the potato starch (or cornstarch) until smooth and creamy.

• Prepare the pan:
  Butter and flour a rectangular baking pan, or line it with parchment paper leaving overhang for easy removal.

• Assemble the base:
  Sprinkle half of the crumb mixture evenly over the bottom of the pan, pressing very lightly.

• Add the filling:
  Pour the ricotta mixture over the crumb base and spread evenly.

• Top with crumbs:
  Sprinkle the remaining crumbs evenly over the top.

• Bake:
  Bake in a preheated oven at 375°F (190°C) for about 35–40 minutes, until lightly golden.

• Cool completely:
  Let the cake cool completely in the pan before removing. Cutting it while warm will cause it to break.

Tips & Tricks

• This cake slices best after chilling for 1–2 hours.

• Use whole-milk ricotta for the creamiest texture.

• Do not compact the crumbs — the loose texture is key.

• A light dusting of powdered sugar before serving is optional but traditional.

Nutritional Facts (Per Serving)

Tips by Nonna

1. Ricotta Quality: Use fresh, high-quality ricotta for the creamiest filling.
2. Chocolate Choices: Dark chocolate chips add depth, but you can substitute milk chocolate for a sweeter flavor.
3. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
4. Enhancements: Add orange zest or cinnamon to the filling for a festive twist.
5. Serving Suggestion: Pair with a cup of coffee or tea for a delightful afternoon treat.

RICOTTA CRUMBLE CAKE

This Ricotta Crumb Cake is a surefire crowd-pleaser that brings the warmth and comfort of Italian baking to your home. Buon appetito! 🍰✨

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

Ingredients 

For the Crumb Dough

• 1 ¾ cups all-purpose flour
• ½ cup cold unsalted butter, cubed or coarsely grated
• ¼ cup powdered sugar (or granulated sugar)
• 1 teaspoon baking powder

For the Ricotta Filling

• 1 cup whole-milk ricotta cheese
• 2 large eggs
• 1 cup granulated sugar
• Zest of 1 lemon (yellow part only)
• 2 tablespoons fresh lemon juice, strained
• 3 tablespoons potato starch (or cornstarch)

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Instructions

1. Prepare the crumb dough:
   In a large bowl, mix the flour, baking powder, and powdered sugar. Add the cold butter and rub it into the dry ingredients using your fingertips until coarse crumbs form. Do not overwork. Refrigerate the crumbs while you prepare the filling.
2. Prepare the ricotta:
   If the ricotta is grainy, pass it through a sieve or blend briefly with an immersion blender until smooth.
3. Flavor the filling:
   Add the lemon zest and strained lemon juice to the ricotta.
4. Add eggs and sugar:
   Stir in the granulated sugar, then add the eggs.
5. Thicken the filling:
   Mix well, then add the potato starch (or cornstarch) until smooth and creamy.
6. Prepare the pan:
   Butter and flour a rectangular baking pan, or line it with parchment paper leaving overhang for easy removal.
7. Assemble the base:
   Sprinkle half of the crumb mixture evenly over the bottom of the pan, pressing very lightly.
8. Add the filling:
   Pour the ricotta mixture over the crumb base and spread evenly.
9. Top with crumbs:
   Sprinkle the remaining crumbs evenly over the top.
10. Bake:
    Bake in a preheated oven at 375°F (190°C) for about 35–40 minutes, until lightly golden.
11. Cool completely:
    Let the cake cool completely in the pan before removing. Cutting it while warm will cause it to break.

Keyword ricotta crumb cake, Italian ricotta cake, sbriciolata di ricotta, Italian cheesecake, ricotta dessert, lemon ricotta cake, Italian baking, nonna dessert, easy Italian cake, ricotta crumble cake,

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