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To ward off the extra pounds (the consequence of having a recipe website and thoroughly enjoying all things related to food), I try to walk for an hour each day. I make the walks more fun and interesting with phone chats and listening to music or podcasts. On one of my walks last week, I tuned into an Italian culinary podcast and was intrigued by the mention of a Ricotta Crumb Cake. I know about (and love) Ricotta cake - but with a crumb topping? Yum, it sounded wonderful!
If you've been following The Café for a while you know that when I get a recipe inspiration, I can hardly wait to delve into it. The minute I got home from my walk, I checked to see if I had any ricotta stashed in the fridge. I was thrilled to discover two large containers.
Next, I googled "Ricotta Crumb Cake" and was shocked to see that Mr. Google had 967,000 results for me! Where have I been? (Under a rock again?) I chose a recipe that looked promising and went to work. It wasn't difficult and in less than 20 minutes my cake was almost ready to bake.
The recipe creator mentioned that you could add a variety of toppings... fresh fruit, chocolate, herbs, etc. I had a jar of our jewel-toned Raspberry Freezer Jam (pictured below) in the fridge (and a bunch more in the freezer!) which seemed like a perfect pairing with the cake.
After the cake cooled a bit I cut two small slices and handed one to my husband, Scott. We both thought it was "good", but not "great". I had a few ideas of how to make a better (and easier) ricotta crumb cake and quickly got busy. After a few trials and lots of tweaks, I'm happy to share this delicious recipe.
With a crisp golden bottom crust, a creamy smooth ricotta filling topped with dollops of raspberry jam and big handfuls of buttery, crunchy crumbs, this cake is a huge winner! We've been passing out samples of this Ricotta Crumb Cake all week and everyone has rolled their eyes with the first bite and given it a huge thumbs up. We think it's "great" now!
An Italian favorite
From doing some research, I learned that this simple cake, aka Torta Sbrisolona, is popular throughout Italy but seems to be a favorite among the Northern Italians. As mentioned above, there seem to be a zillion variations, each family and/or region having their own special version. This recipe is my own rendition.
So easy!
I love how quickly and easily this cake comes together. The crust and crumb topping are made from the same easy dough which requires simply a fork to stir it together. The ricotta layer is just as easy! Scott snapped a few pics to demonstrate this easy Ricotta Crumb Cake:
See what I mean? Easy!
A pretty finishing touch
This dessert is wonderful straight from the oven and can be served right from the pan. You can also flip it out of the pan after it's cooled and serve it on a pretty cake platter or stand. Sometimes, I like to add a shower of powdered sugar for a finishing touch.
This Italian-inspired Ricotta Crumb Cake is truly a reason to celebrate! It has already become a favorite in my recipe arsenal. We had friends for dinner last night and I served this dessert. I garnished it with a small dollop of whipped cream, a few fresh raspberries and a tiny mint sprig (my mint is beginning to emerge from its winter solace 🙌). There were lots of rave reviews and nary a crumb left on anyone's plate!
Cafe Tips for Making this Raspberry Jam Italian Ricotta Crumb Cake
- You'll need a 9-inch cake pan for this recipe. I like these OXO Good Grip cake pans.
- I recommend using whole milk ricotta (vs skim milk) for a silk smooth filling.
- Here in the US, ricotta usually comes in 8 and 15-ounce cartons. This recipe calls for one 15-ounce carton which is 425g.
- This recipe calls for almond flour, not almond meal. Almond flour is finely grated blanched (skins removed) almonds. Almond meal is much coarser as the almonds are ground with skins.
- Almond flour gives the crust and crumb layers a really nice European flavor. You can purchase almond flour at most grocery stores in the specialty grains/flour area. I find it's much more reasonable online.
- That being said, this recipe will also work with 100% all-purpose flour. Just sub an equal amount of all-purpose for the almond flour.
- As mentioned above, I love to use our Raspberry Freezer Jam for this cake. It has a vibrant red color which makes a pretty presentation. This is optional but you can add a few tiny spoonfuls of jam to the top of the tart immediately after it emerges from the oven for a pretty presentation.
- The Raspberry Freezer Jam can be made with fresh or frozen berries and takes less than 15 minutes of hands-on time, making it easy to have a stash all year long. It doesn't require any canning skills as it's stored in the refrigerator or freezer.
- You can also use a good quality store-bought jam for this recipe although the color won't be as bright. I like Bonne Maman which is available at most larger grocery stores.
- This dessert can be served right from the pan or turned out onto a cake platter or stand. If turning out, be sure to let the cake cool in the pan for at least an hour before removing it as the cake can collapse if turned out of the pan while it's still warm.
Thought for the day:
Trust in the Lord with all your heart
and do not lean on your own understanding.
In all your ways, acknowledge Him
and He will make your paths straight.
Proverbs 3:5&6
What we're listening to for inspiration:
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Italian Raspberry Jam Ricotta Cake
Ingredients
For the crust/crumble dough:
- 4 ounces butter (1 stick), I use salted
- 1 large egg
- 1¾ cups all-purpose flour
- ¾ cup almond flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
For the ricotta filling:
- 15 ounces whole milk ricotta
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
To finish:
- ¾ cup raspberry jam (6 ounces)
Instructions
For the prep:
- Preheat the oven to 350˚F. Spray a 9-inch cake pan with non-stick cooking spray then line it with a circle of parchment paper. Set aside.
- Place the butter in a small microwave-safe bowl or measuring cup. Cook on high power for 45-60 seconds or until just melted. Set aside to cool for at least 5 minutes while you start the crust/topping.
For the crust/crumb dough:
- Combine the all-purpose flour, almond flour, sugar, baking powder and salt in a medium size bowl and stir with a fork to combine.
- Add the egg to the cooled melted butter and stir with the same fork to combine.
- Add the egg/butter mixture to the dry ingredients and stir with the fork until crumbs form and all of the flour mixture is incorporated.
- Transfer 1 cups of the crumb mixture to a separate bowl and set aside. Pour the remaining crumbs into the prepared pan and shake the pan gently to distribute the crumbs over the bottom of the pan evenly. Press the crumbs down with your fingers or a flat-bottom measuring cup to form the bottom crust. Set aside while you prepare the ricotta filling.
For the ricotta filling:
- Combine all filling ingredients in a medium size bowl. (I just wash the bowl I used for the dough.) Using a whisk, stir until smooth and all of the ingredients are well incorporated.
- Turn the mixture out onto the crust layer. Smooth to an even layer with an angled knife or the back of a spoon.
To finish:
- Dollop the jam over the top of the ricotta mixture, spreading it out a bit but leaving some of the filling showing.
- Using your hand, sprinkle the reserved crumb mixture over the top, allowing some little areas of the jam to show.
- Bake in the preheated oven for 40-50 minutes or until the top is golden brown. The tart should be firm although it may wiggle a tiny bit in the center when gently shaken. Remove from the oven and allow the cake to cool in the pan for at least an hour.
- If desired, flip the cake onto a clean plate then flip it one more time onto a platter or cake stand so that the crumb topping is facing up.
- Serve with a dollop of whipped cream and/or a sprinkle of powdered sugar, if desired. ENJOY!
Notes
Nutrition
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I have made this cake in the past and it is delicious. I was wondering if it can be frozen for use at a later time. Thank you.
Hi Gwen, so happy you've enjoyed this recipe! Thanks for taking the time to leave a review. Regarding your question, yes, this cake freezes well!
I love all of the desserts I have made from this site! I was wondering if using a 9-inch springform pan would work rather than having to flip the cake twice to have the "beautiful" side up! Thoughts?
Hi Suzanne, a springform pan will also work! I usually use regular pans just because not everyone has a springform.
Wonderful recipe! So easy and really delicious. I tested this recipe to see if I might want to add it to my holiday lineup. Definitely, yes! I used Terrapin Ridge Farms Raspberry Amaretto Jam and that's the way I'll make it next month for guests, but I can see myself making this year round with a wide variety of jams, fruit butters, chutneys, and fresh fruit. Thanks so much for the recipe. Definitely a keeper!
Wonderful! Thanks for the review, Jana!
Delicious! I did ask in a previous question to clarify the metric flour amount at 188g. I dont think 188g flour equals 1 3/4 cups. It should be at least 210g.
Should this be stored in the fridge? Or at room temperature? And for how long?
The metric weight for 1 3/4 cups flour isn't correct. It cant be 188g. It has to be at least 210g. 188g is closer to 1 1/2 cups flour. Please clarify.
I give this recipe a 5 plus star! I used apricot jam instead of raspberry jam and made my own almond flour using blanched almonds in my food processor. This is an amazing dessert recipe and super easy to make!
Awesome! Thank you for the review, Darcy!
I made this fabulous Italian ricotta cake over the weekend. I had all the ingredients so I made it for dessert. What a treat! Not only does it look pretty, but it tastes delicious. Thanks again for another winning recipe.
Awesome! Thanks for letting us know, Kathleen!
I have not yet tried this recipe but feel confident it will be as award winning as all your offerings. My comment is actually about how inspirational it is to picture you as 'inspiration hits' and you are intrigued, curious and exhibit an explorers sense of wonder and discovery.
You seem to immediately begin a quest to find the best result for a recipe but with a procedure that is easy and benefits all those who recognize your genius and dedication. Allowing us to take a bow and pamper our guests.
from a grateful reader, I say
thank you and Happy New Year!
Thank you for the kind and encouraging comment, Sheila!
This cake was incredibly easy & delicious! Served to friends last night & everyone wanted recipe & your website!
Wonderful! Thank you for letting us know, Sylvia!
I made this last night, for company, and everyone gave it 5 stars!! I mistakenly bought Lactose free whole milk ricotta and didn't realize until I was ready to make the cake. I used it and it came out perfectly. If anyone is lactose free it works. I will certainly be making this again. Have you tried this will any fresh fruit? I thought maybe blueberries or thinly sliced apples sprinkled with a little cinnamon sugar. Thank you again for all of your fabulous recipes.
That's great, Jean! Thank you for your review!
I had ricotta to use up before a vacation and stumbled upon this recipe. WOW! So easy, and the directions are very clear- it came out perfectly! The only change I made was to use Fiori di Sicilia instead of vanilla. It's absolutely delicious, and I'll be making it again!
Awesome! Thank you for your review, Cindy!
This is a lovely cake both in appearance and flavor! I’m going to try it next with your lemon curd recipe as the filling. Thank you, Chris!
Thank you, K! Did you see this recipe? - https://thecafesucrefarine.com/italian-lemon-curd-ricotta-crumb-cake/
I didn’t, but thank you for sharing with me! I notice there are a few differences in amount of sugar, etc. Do you think I could still use this recipe but substitute lemon cure for the raspberry jam anyway? Thanks so much.
Yes, that will work!
Hi Chris,
I'm getting ready to make this and don't know if I'll hear back from you in time. Your directions say 4 tablespoons (1 stick) of butter for the crust & crumb. However, 1 stick is 8 tablespoons. For clarification, is it 4 tablespoons or 8?
Thanks in advance!
Jennifer
Hi Jennifer, you are correct there are 8 tablespoons of butter in a stick. But the recipe says 4 ounces, which is 1 stick of butter (4 sticks in a pound). That can be confusing.
You're right, Chris! My mistake! I've been baking all day and missed the "ounces." Sorry about that! Have a glorious Easter!
No problem, Jennifer, I've done the same thing myself! Happy Easter!
Hello Chris,
I’ve noticed that the ricotta filling in this recipe has no cornstarch unlike the Lemon Curd Ricotta cake. Is that by design?
I am looking forward to making both recipes.
Thank you.
Hi Catherine, I found that a little cornstarch helps give the lemon curd tart a little more firmness. The raspberry version didn’t seem to need it.
Thank you!
Excited to try this dessert! Please send the template for the raspberry jam. Thank you!
Sure, K!
Just tried this crumb cake recipe and it was fantastic!! So easy to make that it was hard to believe it would taste so great.
Looking forward to trying variations of this crumb cake.
Awesome! Thanks for the review, Raymond!
Thanks for this recipe. I would like the template for the strawberry and the raspberry jams thank you
Sure, Mary!
It came out great! Can I use other jellies for the filling like blueberry or orange?
So glad to hear that, Therese! And yes, other fillings are a great idea.
I made this delicious cake the other day and it came out perfect, looking exactly like yours. I used the store bought raspberry jam that you suggested and I could have used a little more which I will do next week. when I make this again for a church breakfast. I had my taste tester family members rate it and it received 5 stars. This cake is in the "Ridiculously Easy" cake category for sure. Thank you!!
Awesome! Thank you for your review, Ellen!
Do you store this in the fridge if making ot the night before??
Hi Nicole, It's fine to leave this cake out for several hours but if it's going to be overnight, I would store it in the fridge then bring it back to room temperature or warm it a bit before serving.
This was fabulous. Great flavor, nice consistency. I only had about 2 cups of crumb moxture, so pulling out 1 1/2 cups for topping would only leave 1/2 cup in bottom. Not enough to cover. So I put 1/2 cup back in, and had 1 cup for topping, which worked perfectly. Thanks for the recipe.
Thanks for sharing your review, Todd. After reading it I rechecked the recipe and realized that the flour should have been 1¾ cup and the almond flour ¾ cup which gives you more for the crumb topping. I have corrected that. Thanks for pointing that out.
Hello Lyndsay,
I would be extremely happy if you would kindly send me the templates for your raspberry and strawberry jams.
Sincerely, Sally Smith
Sure, Sally!
Chris, for the most part I love your recipes however this one just didn't hit the mark. You mentioned that it has a crisp bottom crust but that wasn't the case. The bottom crust was just mushy, not all all crisp. I pride myself as a professional baker and I was disappointed. Perhaps a crust that is cooked first would have been a better choice for this recipe. Perhaps the egg in the crust is what made is mushy. I did think the flavor was amazing though. If I made it again, I think I would perhaps use a graham cracker crust or blind bake it. Thank you for all your delicious recipes.
I’m so sorry, Sara, that this did not turn out crisp for you. It’s difficult to say why without having been right there in the kitchen with you.
I have made this at least six times, and every time the bottom crust is very crisp. Again, sorry this did not turn out for you.
Back crust for 10-12 min. before adding filling, it’ll come out great!
I wonder if your ricotta was really liquidy. That could've made your mixture leak into your crust, making it soggy.
Do you think I can use gluten free flour here?
Hi Ana, I haven't tried this cake with GF flour but I think it should work!
I've made this recipe a bunch of times with different jams - my go and wonderful and it never fails to get rave reviews.
I have a friend with celiac- can I make the crust all almond flour? Or should I do part gluten free flour part almond flour? Thank you.
Hi Clorinda, I would go with the GF AP flour as a sub for the regular flour. This will keep the crust a little lighter.
Can I use just all purpose flour and no almond flour?
Hi Linda, Yes, you can!
I'm lactose intolerant so could I use chevre goat cheese instead of the ricotta ?
Hi Cynde, I haven't tried that but I bet it would be delicious! It would have a different flavor profile but probably still nice and creamy and a good pairing with the buttery crust and crumbs.
I love ricotta cheese, and raspberry jelly, so this recipe is for me. It looks delicious! A couple of questions. Can it be made in a springform pan so I don’t break it trying to turn it out of the cake pan. Can it be frozen? I made the frangipane tart last week, and it was delicious!
Thanks!
Hi Donna Jo, yes, a springform pan would work nicely for this. I haven't tried to freeze it but I think it should be fine!
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎.
Thanks, Jasson!
Chris would it be possible to use full fat cottage cheese instead of ricotta? My husband hates ricotta. Maybe I could sneak it
in the house and he wouldn't notice it's ricotta?
Hi Jo, I honestly don't think he would know it's ricotta. I've had friends guess it was cream cheese or some kind of cream mixture.
Thank you. He loves cream cheese.
Torta Sbrisolona is a rustic, Italian country dessert. My recipe calls for cornmeal as well as AP flour, which gives the cake a crunchy, rustic feel. I'm looking forward to trying your recipe. Thanks.
Thanks, Terry!
Was making this recipe this morning and my crust was not crumbly. A ? About the butter. Should it be completely melted or just very soft to touch. I think my butter was too liquid. I doubled the base to make it more crumbly and I will see how it turns out. It is in the oven right now
Hi Mary, the butter should be melted. Not sure why yours didn't get crumbly. It could be the flour or the way you measure the flour. You could add a bit more, a tablespoon at a time, and stir untill the dough crumbles.
I am so looking forward to making this dessert today or tomorrow (I need a few ingredients). It looks and sounds to be scrumptious !!
I am also going to try to make the freezer jam so may I please request the labels for my jars.
Thank you in advance for both the recipes and labels.
Can't wait to see my results v!!
Enjoy, Dianne!