Bite Sized Ricotta Coffee Cakes

By Texaschef11

Ingredients

• Cake
• 1 3/4 c all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 c butter -- at room temperature
• 1 c granulated sugar
• 2 tsp vanilla
• 2 ea eggs
• 1 c ricotta cheese
• 1 tsp cinnamon
• Stresuel
• 2/3 c brown sugar, packed
• 1/2 c all-purpose flour
• 3/4 c quick cooking oats
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp butter -- cut into small pieces

Preparation

Step 1

Jam or preserves, optional

Preheat oven to 325F. Grease 48 mini muffin cups with nonstick cooking spray.

Place streusel ingredients, except for oats, in a food processor. Add butter. Pulse about 10 times then process for 5 to 10 seconds until there are no visible lumps of fat. Stir in oats by hand. (This is my preference so that the food processor does not break up the oats.)

Mix together 1 3/4 cups flour, baking powder, soda and salt in a medium bowl. Using an electric hand mixer or the paddle attachment on a stand mixer beat 1/2 cup butter for about 30 seconds, then beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each addition.

Alternately add flour mixture and ricotta cheese to batter. Mix on low speed after each addition until combined. Note: this batter will be rather thick and stiff.

Divide batter among mini muffin tins, being careful to fill them just about halfway. If desired swirl in a little bit of fruit jam into each muffin. Divide struesel evenly among muffins. Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. Set pans on a wire rack until cool enough to handle, then carefully remove mini muffins.