Monday, April 10, 2017

Berry-Ricotta Cake

I actually cooked dinner last night.  Except for a rotisserie chicken I bought the night the grandchildren came over, this was the first meal I prepared in over a week.  The hours of tax season 2017 have been long and I've not had a day off since Super Bowl Sunday.  My quilt project is gathering dust, I've barely got one row done on my newest cross stitch project.  We are down to two rolls of toilet paper in the house (Costco, here I come!)  The good news is there is only a week of tax season left and we are in pretty good shape at the office.  Soon I will be back to "putzing" at home again!

While cooking the lone dinner, I had the desire to bake something sweet.  I've been eyeing this recipe from Bon Appetit for a while now. The original recipe calls for raspberries. I didn't have any but I do have some frozen boysenberries left from last summer. The user reviews said any berry would work in this cake so I grabbed a cup of frozen berries and got to work.  It is such an easy cake to make, I mixed it while my pasta was cooking. The ricotta cheese makes this such a moist cake. My husband really enjoyed it, he ate two pieces! The rest got taken to the office and it was gone in a flash. As soon as raspberries are in season I will be making this cake again!

Berry-Ricotta Cake

1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen boysenberries, blackberries, or raspberries, divided

Preheat oven to 350 degrees  Line a 9-inch diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup berries, taking care not to crush the berries. Scrape batter into prepared pan and scatter remaining 1/4 cup berries over top.

Bake cake until golden brown and a tester inserted in the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.

Top with whipped cream, if desired.


  1. Julie, I have been trying to decide what to make for our Easter dessert. I think I may make two of these and I can get raspberries. This looks delicious and sounds very easy. I usually make our traditional Cointreau Cake but it is somewhat labor intensive so I was looking for something a little easier. It's been such a busy week this week, our annual Golden Gala is this evening for our biggest hospital benefit, black tie and all of that. Can't seem to get in the groove to get myself dressed.(little guy with the rolling eyes) Thanks for sharing this recipe, it will be perfect for our Easter dessert. I think my grand girls will love it.


    1. You will enjoy it, Carolyn, very moist. On my long "to-do" list is to make your Cointreau cake, it's always looked so good to me! Happy Easter to you and yours!