Ricotta & Citrus Upside Down Crumb Cake
 
Inspiration from this recipe hails from two places. Martha Stewart for the base, and Heather Christo for the idea to sub ricotta. Serve to friends who enjoy the finer things in life, like marmalade and shaker pie.
Ingredients
  • Candied Citrus:
  • 1½ c sugar
  • 1½ c water
  • 1 clementine
  • 1 lemon
  • 1 navel orange
  • Crumb Topping:
  • 4 Tbls (55g) butter, melted
  • ½ c (70g) flour
  • ¼ c (50g) sugar
  • ¼ tsp salt
  • Butter Cake:
  • ½ c (110g) butter, room temp
  • 1 c (350g) sugar
  • 1½ c (355g) flour
  • 1½ tsp baking powder
  • 1½ tsp salt
  • ½ tsp orange zest
  • 1 tbls fresh orange juice
  • 2 eggs, room temp
  • 1 c (240ml) ricotta
Method
  1. Candy the citrus.
  2. Combine the 1½ c sugar and 1½ c water in a large saute pan. Heat over medium heat until the sugar is dissolved.
  3. In the meantime, slice the citrus into very thin slices. When the sugar syrup has come to a simmer, drop in the slices. Set heat to medium low and just barely simmer for about 1 hour, stirring occasionally, until the slices are translucent. Turn off the heat and allow to cool.
  4. Make the crumb topping.
  5. Stir together the melted butter, flour, sugar and salt until crumbly. Set aside.
  6. Make the cake:
  7. Preheat oven to 350F (175C).
  8. Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons (55g) butter (cut into pieces). Arrange the candied citrus in concentric circles over the bottom of the pan (start with smaller slices and work up to larger ones). Reserve the simple syrup for another use (fabulous in cocktails and tea).
  9. Whisk together flour, baking powder, and salt. In a large bowl, beat ½ cup (110g) of butter and cup sugar with a mixer on medium speed until pale and fluffy, about 10 minutes. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with ricotta, until smooth. drop by dallops over the citrus slices and spread evenly. Crumble the crumb topping evenly over batter.
  10. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely before serving.
Recipe by Whisk Kid at http://whisk-kid.com/2015/04/need-ricotta-citrus-upside-down-crumb-cake.html