M: For this, I don’t have maple extract. I have almond and vanilla. Ideas? Blueberry-Ricotta Crumb Cake from Food Network

COOK TIME: 35 min SERVINGS: 8 to 10 servings

INGREDIENTS

Topping

• 3/4 cup all-purpose flour • 2/3 cup packed light brown sugar • 1/2 teaspoon ground cardamom • 1/2 teaspoon salt • 5 tablespoons cold unsalted butter, cut into pieces

Cake

• 10 tablespoons at room temperature unsalted butter, plus more for the pan • 2 cups all-purpose flour • 1 teaspoon baking powder • 1 teaspoon ground cardamom • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 3/4 cup granulated sugar • 1/4 cup maple sugar, or use brown sugar • 2 teaspoons finely grated lemon zest • 2 large eggs • 2 teaspoons pure vanilla extract • 1 teaspoon maple extract • 1 cup whole-milk ricotta cheese, pulsed in a food processor until smooth • 1 1/2 cups blueberries • Confectioners’ sugar, for dusting

PREPARATION STEPS

Make the crumb topping: Stir together the flour, brown sugar, cardamom and salt in a bowl. Add the butter and work it into the flour mixture with your fingers until clumps form. Refrigerate until ready to use.
Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan, then line with parchment; butter the parchment. Whisk together the flour, baking powder, cardamom, baking soda and salt in a medium bowl. Beat the butter, both sugars and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture, alternating with the ricotta, until combined. Fold in 1 cup blueberries. Spread the batter in the prepared pan, then scatter the remaining 1/2 cup blueberries on top. Sprinkle the topping evenly over the batter.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan, then remove the cake to the rack to cool completely. Dust with confectioners’ sugar.

NOTE A blueberry crumb cake is a classic, perfect as a part of a weekend breakfast or brunch buffet. Often baked with sour cream or yogurt, this version uses creamy ricotta and is flavored with lemon and maple sugar, giving the cake a deep sweetness.

NUTRITION Serving Size: 1 of 10 servings Calories: 479 Fat: 21g Saturated Fat: 13g Cholesterol: 95mg Sodium: 349mg Carbohydrates: 66g Fiber: 2g Sugar: 37g Protein: 7g

SOURCE URL https://www.foodnetwork.com/recipes/food-network-kitchen/blueberry-ricotta-crumb-cake-21736701.amp

G: You can absolutely make this without maple extract. Here are your options, depending on the direction you want the flavor to go:

Best Substitution Options

1. Use extra vanilla extract (most seamless)

Substitute: Use 1 additional teaspoon of vanilla (so 3 tsp total).
Result: You’ll miss the maple’s depth, but the cake will still be rich and balanced, especially with the cardamom and lemon zest.

2. Add a hint of almond extract (bolder twist)

Substitute: Use 1½ tsp vanilla + ½ tsp almond extract instead of the 2 tsp vanilla + 1 tsp maple.
Result: Almond pairs very well with blueberries and ricotta. It’ll change the flavor direction a bit but still work beautifully.

Optional Additions for Maple Vibe

Brown sugar instead of maple sugar: You’re already covered here.
Touch of molasses (if on hand): Add ¼ tsp molasses with the sugar for that earthy maple note.

Final Call

If you want it close to the original: go with 3 tsp vanilla.
If you’re feeling a little adventurous: try 1½ tsp vanilla + ½ tsp almond.

Both are safe and tasty.