Table of Contents
Mix in Chocolate Chips. Sprinkle topping on top of cake. Bake for about 45 minutes or until cake is golden brown on top and cake testing tool comes out clean. Allow the cake to cool completely. Loosen sides with a knife and remove from the pan. Slice the cake in half with serrated knife to give you 2 cake circles- a top and bottom.
I love crumb cakes, they are fast and easy to make from a yummy Peach Crumb Cake to a Wild Berry Crumb Cake. In a large bowl whisk together the flour, sugar, baking powder and salt. Then add the frozen grated butter and mix together with a fork to form a crumbly mixture. Add the egg and continue to mix only until still crumbly.
Place in the fridge while making the ricotta filling. In a medium bowl beat the ricotta, sugar and egg until creamy, then fold in the chocolate chips. Remove the crust from the fridge and top with the ricotta filling, sprinkle with the remaining crumb mixture.
Add approximately 2/3 of the crumbly mixture to the cake pan, including the bottom and halfway up the sides, flatten the crumbs with your fingers and palm. Place in the fridge while making the ricotta filling.
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