Raspberry Ricotta Cake

If I had a signature bake, this would be it. It has been a staple for who knows how long now and it is a fit for any occasion or season. I wish I could take credit for it’s invention but it all goes to Bon Appétit.

May I present, the Raspberry Ricotta Cake.

This cake is so soft, dense and creamy. The ricotta does wonder to the texture and makes it so moist. I could sit on your counter for about five days before it started to dry out, not that it would ever make it past day two.

Not only is this cake absolutely delicious, it feels rather grown up. With no frosting and an added pop of tart from the raspberries, it isn’t exactly the bake you dreamed of in grade school.

But after a nice meal, a bottle of wine and good company- this cake is the perfect sweet touch.

It is a one bowl kind of bake and the recipe actually calls for frozen raspberries! So if you keep a bag in the freezer, you should have all the ingredients in your pantry except for the ricotta.

This cake really doesn’t need whipped cream but it dresses it up if you serve it for dessert.

Don’t sleep in on this cake in the morning though or on a weekday. It compliments coffee and takes the form of a muffin. A superior muffin. Actually you won’t want a muffin ever again, so be careful.

Raspberry Ricotta Cake

Makes one cake

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 raspberries

  1. Preheat oven to 350 degrees.
  2. Line a 9-inch cake pan with parchment paper and lightly coat with nonstick spray.
  3. Whisk flour, sugar, baking powder, and salt in a large bowl.
  4. Whisk eggs, ricotta, and vanilla in a small bowl until smooth.
  5. Fold ricotta mixture into dry ingredients just until blended. Add melted butter and fold in until combined.
  6. Gently fold in 3/4 cup of the frozen raspberries. Taking care not to crush the raspberries.
  7. Pour batter into pan. Sprinkle remaining raspberries on top of batter.
  8. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at 20 minutes before inverting.
  9. Allow cake to cool completely.

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