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Good morning!

Good morning!

As it turns out, I am the only person in this hemisphere who was not aware, until recently, that coffee cakes usually contain no coffee. I made this discovery after being offered some coffee cake on an afternoon visit to a neighbor, I was stumped (and quite delighted) by the fact that it tasted like cinnamon and applesauce. On the walk back home, my husband made a quip about working off the ‘coffee cake’, which is when I asked him whether he had actually tasted any coffee. He sniggered, then informed me that coffee cakes are merely sweet morsels served during a coffee break, much like teacakes which contain no tea, and aren’t cakes yet are served at teatime.

I had a tub of ricotta and frozen wild blackberries that needed to be used up, so this recipe was the only natural outcome. It is not very dessert-like but was an excellently dense, indulgent breakfast with a hot cup of spiced coffee. I recommend cooling the cake for at least an hour before serving, and you can make it a day ahead and store, tightly wrapped, at room temperature.

Wild blackberry-ricotta coffee cake

1. In a large bowl, whisk together

1 1/2 cups all-purpose flour

1 1/4 cups demerara or turbinado sugar (use less if using white granulated sugar)

2 tsps baking powder

1/2 tsp coarse salt

1/4 tsp cardamom

1 tsp ground ginger

2. In a separate bowl, whisk until combined

3 large eggs

1 1/2 cups ricotta

zest of medium lemon

1 Tbsp lemon juice

3. Fold wet mixture into dry ingredients until just blended then mix in

1/2 cup melted butter

1 cup frozen wild blackberries (or blueberries, or cherries, or raspberries, or, or, or…)

4. Scrape batter into a greased 9-inch springform pan, spread evenly then top with

1/2 cup frozen wild blackberries (or, or, or…)

5. Bake at 350°F for 60-70 minutes, until cake is set and lightly browned on top

6. Remove from oven and cool for at least an hour before serving at room temperature. 

Deliciously dense

Deliciously dense cake, riddled with blueberries