Since it’s my birthday today, I figured it was only right that I celebrate with as much cake as possible. Coffee cake for breakfast, cupcakes for lunch (these do include all the main food groups of protein, carbs and frosting) and a decadent cake for dinner. I might even get really wild and throw in some funfetti puppy chow for a snack, washed down by birthday cake jello shots. All after giving myself this yummy “bouquet”. Do I know how to celebrate or what?!
Blood Orange Ricotta Coffee Cake
Makes 16 square pieces
1 1/2 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 stick of unsalted butter, softened
1/2 c. brown sugar
1 tsp. vanilla
1 c. ricotta cheese
1 blood orange, cut into pieces
4 tbsp. of unsalted butter, softend
1 tbsp. cinnamon
1/4 tsp. ginger
3/4 c. all-purpose flour
Preheat the oven to 350 degrees. Grease a 9×9 baking pan and set aside. In a large mixing bowl, cream together the butter and sugar. Add in the eggs and vanilla. Beat in ricotta cheese. Next add in the salt, baking powder, baking soda, and the flour. Beat for a few minutes, then turn of the mixer and toss in the orange slices. Continue mixing by hand until all the flour is incorporated. Spread batter in the prepared pan. To make the topping combine the butter, brown sugar, spices and 1/2 c. flour in a small bowl. Mix until well combined and crumbling. Sprinkle evenly over batter in pan.
Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool slightly before serving. To store, keep it tightly covered and in the refrigerator.
*This cake can also be made up to 24 hours ahead. Just prepare the batter, pour into the pan and cover with plastic wrap. Make the crumb topping as well, but keep that stored and covered in a bowl. When you are ready to bake the cake, remove the pan from the fridge, toss on the topping and proceed with the above baking instructions.