In my grandmother’s kitchen, the sweet aroma of baked goods always danced in the air, wrapping around us like a warm hug. As we gathered around the table for tea time, there was always room for something delightful, and one of our favorites was her Chocolate Chip Ricotta Crumb Cake. It has a tender crumb, a hint of richness from the ricotta, and a sprinkle of chocolate that makes each bite feel like a little sprinkle of magic in the midst of everyday life.
Why make this recipe? Well, life’s too short not to indulge in sweet moments, and this Chocolate Chip Ricotta Crumb Cake is perfect for breakfast, afternoon tea, or a cozy dessert with family. It captures all the love and warmth of Southern baking, offering a slice of happiness you can share with loved ones. It’s a recipe that feels like a hug from Grandma, whether you’re sharing it with friends or savoring it all to yourself.
How to make Chocolate Chip Ricotta Crumb Cake
Ingredients:
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt (if you use unsalted butter, then add ¼ teaspoon of salt)
- ½ cup butter (very cold or frozen and grated)
- 1 large egg
- 1½ cups + 2 tablespoons ricotta (drain 10-20 minutes or more depending on how much excess moisture there is)
- ½ cup granulated sugar
- 1 large egg
- ½ cup mini chocolate chips
- ¼ – ⅓ cup mini chocolate chips (for topping)
- 2-3 tablespoons powdered / icing sugar (for dusting)
Directions:
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Start by preheating your oven to 350°F (180°C). It’s essential to create that cozy and inviting atmosphere from the get-go! Line an 8-inch round cake pan with crumpled wet parchment paper. Just cut a large square, crumple it, wet it, and shake out the excess water before lining the pan. It might sound a bit odd, but trust me, it works wonders for the cake!
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For the crumb crust, in a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and your pinch of salt. Add the very cold or frozen grated butter and mix until coarse crumbs form. Reserve a cup of this crumb mixture for later, as it will top our cake beautifully.
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In another bowl, whisk together 1 large egg and the ricotta until relatively smooth. Add the ricotta mixture to the rest of your crumb mixture, blending gently until combined but still slightly lumpy. Finally, fold in the ½ cup of mini chocolate chips.
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Pour the batter into your prepared cake pan, smoothing it out with a spatula.
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Now for the best part— topping the batter! Sprinkle the reserved crumb mixture over the top of the batter, followed by the additional mini chocolate chips. It’s a little sweetness right on top that makes this cake irresistible.
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Bake in your preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. When that delicious aroma fills your home, you’ll be counting down the minutes!
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Once baked, let the cake cool for a bit before transferring it to a serving plate and dusting the top with powdered sugar. And just like that, you have a creamy, crumbly cake to share with those you love!
How to serve Chocolate Chip Ricotta Crumb Cake
Serve this delightful crumb cake warm or at room temperature, perhaps with a cup of steaming tea or coffee. A sprinkling of powdered sugar adds a touch of elegance, and if you’re feeling a little extra, a dollop of whipped cream or a scoop of vanilla ice cream can elevate it into the realm of dessert dreams.
How to store Chocolate Chip Ricotta Crumb Cake
This cake keeps well for a few days if stored in an airtight container at room temperature. If you happen to have leftovers (though I can’t imagine how!), you can refrigerate it for a more extended stay of about a week. Just make sure to bring it to room temperature before serving to revive that cozy texture.
Tips to make Chocolate Chip Ricotta Crumb Cake
- Make sure your butter is very cold to create a perfectly crumbly texture in the crust.
- If your ricotta is too wet, draining it can keep your cake from becoming soggy—don’t skip this step!
- Feel free to add a splash of vanilla extract to the ricotta mixture for an extra depth of flavor.
Variations
You can easily swap out the mini chocolate chips for other mix-ins like dried fruits, nuts, or even a sprinkle of cinnamon to give your cake a flavor twist. Try lemon zest or orange zest in the ricotta for a fresh citrusy zing!
FAQs
Can I use regular cheese instead of ricotta?
Ricotta is the star here, but if you’re truly in a pinch, a soft cream cheese may work as an alternative.
Is this cake suitable for freezing?
Absolutely! Wrap slices well in plastic wrap and store them in an airtight container for up to three months. Just thaw them out at room temperature for a lovely treat later on.
Can I make this cake gluten-free?
You sure can! A gluten-free flour blend can be used as a substitute for all-purpose flour. Just keep in mind that texture can vary a bit.
This Chocolate Chip Ricotta Crumb Cake is such a treat to create and share. Nothing warms the heart quite like home-baked goodies. I encourage you to gather your loved ones, whip up this cake, and delight in its sweet charm together. After all, the kitchen is not just a place for cooking; it’s where memories are made and stories are shared. Happy baking!
Chocolate Chip Ricotta Crumb Cake
Ingredients
Method
- Preheat your oven to 350°F (180°C). Line an 8-inch round cake pan with crumpled wet parchment paper.
- In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Add the cold grated butter and mix until coarse crumbs form, reserving one cup for later.
- In another bowl, whisk together one large egg and the ricotta until relatively smooth. Add to the crumb mixture and blend gently, then fold in the mini chocolate chips.
- Pour the batter into the prepared cake pan, smoothing it out with a spatula.
- Sprinkle the reserved crumb mixture and additional mini chocolate chips over the batter.
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before transferring it to a serving plate and dusting with powdered sugar.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.