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.
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.
ReplyDeleteCarolyn
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!
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