Cake Recipes
Ricotta Bundt Cake with Browned Butter Glaze
Ingredients
Cake
- 3 cups all-purpose flour, stirred before measuring
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1 1/2 cups light brown sugar, firmly packed
- 6 large eggs, separated
- 1 1/2 tablespoons vanilla bean paste or vanilla extract
Browned Butter Glaze
- 6 tablespoons unsalted butter
- 1 3/4 cups confectioners' sugar
- 2 teaspoons vanilla or vanilla bean paste
- 3 to 5 tablespoons whole milk or Half-and-Half
Instructions
- Heat oven to 300 degrees F. Grease and flour a 12-cup Bundt cake pan or spray with baking spray with flour.
Cake
- Combine the flour, baking soda and salt in a bowl; set aside.
- In a large mixing bowl with electric mixer, beat 1 cup butter and ricotta cheese with 1 cup granulated sugar
and 1 1/2 cups brown sugar until light.
- Beat in egg yolks, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Stir in the flour mixture.
- Beat egg whites until stiff but not dry. Fold the beaten whites into the batter until well incorporated.
- Spoon into the prepared pan and bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cake springs back when lightly touched with a finger.
- Cool in the pan on a rack for 10 minutes.
- Turn out onto a rack to cool completely.
- Glaze with the Browned Butter Glaze or dust with confectioners' sugar.
Browned Butter Glaze
- Heat the butter in a saucepan over medium heat, stirring onstantly, until just golden brown, about 7 to 10 minutes. Be sure to remove it from the heat as it turns golden, because it can darken very quickly.
- Pour the butter into a bowl, leaving most of the sediment in the pan.
- Sift confectioners' sugar into the bowl and add 3 tablespoons of milk. Stir until smooth. Add more milk as needed to make the glaze thin enough to spoon over the cooled cake.