Ricotta Peach Crumb Cake Tarifi

Malzemeler

• 3 Large Yellow Peaches, Peeled & Cut Into 1/2-inch Dice, 1 Teaspoon Lemon Juice, 2 Cups White Farro Flour (See Notes Above), 1 Teaspoon Baking Powder, 1/2 Teaspoon Baking Soda, 1/2 Teaspoon Salt, 8 Tablespoons Butter (1/2 Cup) At Room Temperature, 1 Cup Light Brown Sugar, 2 Large Eggs At Room Temperature, 2 Teaspoons Lemon Zest, 1 1/2 Teaspoons, (See Notes Above), 1 Cup Ricotta Cheese. Topping: 1/3 Cup White Farro Flour, 1/3 Cup Rolled Oats, 1/3 Cup Sliced Almonds, 1/3 Cup Brown Sugar, 2 to 3 Tablespoons Butter

Hazırlanışı

1. Preheat oven to 350 degrees F. and lightly grease an 8 or 9 inch springform pan. In a small bowl, toss the peaches with the lemon juice. In a larger bowl, stir together the flour, baking powder and soda, and salt. Using an electric hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the extract. Add half the flour mixture, then half the ricotta cheese and on low beat just until combined. Add the remaining flour mixture and ricotta cheese until mixed. Stir in the peaches and spread the batter in the prepared pan. In another bowl, use your fingertips to rub the butter into the flour, oats, almonds, and sugar until crumbly. Sprinkle the crumb mixture evenly over the top of the cake, then bake for about 55 minutes to 1 hour, or until a cake tester inserted into the center comes out clean. Cool 10 minutes, then remove the sides of the pan and allow the cake to cool completely before slicing.

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