Raspberry Ricotta Cake

Raspberry Ricotta Cake is a deliciously moist and fluffy, berry-streaked cake perfect for breakfast, brunch, afternoon tea or dessert.

Prep: 30 min | Bake: 1 hr | Yield: 8 servings

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt*
• 2 teaspoons baking soda
• 1 heaping cup frozen raspberries
• 15 ounces ricotta cheese, divided
• 1 teaspoon coarse sugar (for sprinkling)

Instructions

1. Heat oven to 325 degrees F.*
2. Invert the bottom of an 8 inch springform pan and line with parchment paper. Attach the sides of the pan and lightly grease and flour the sides and bottom.
3. In a small mixing bowl combine the flour, baking powder, salt and baking soda. Whisk to combine and set aside.
4. In the bowl of a stand mixer, combine the butter and 3/4 cup sugar. Beat for several minutes or until light and fluffy, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and blend until incorporated.
5. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/2 of the ricotta and blend until smooth. Repeat adding 1/2 of the remaining flour, then all of the remaining ricotta. Finally, blend in the remaining flour. Scrape down the sides of the bowl and fold gently with a spatula to ensure the batter is well mixed.
6. Pour 2/3 of the cake batter into the prepared pan and top with 2/3 of the raspberries. Layer the remaining batter on top of the raspberries and smooth the top with an offset spatula or the back of a spoon. Scatter the remaining raspberries on top of the batter. Gently press the raspberries about halfway into the batter to secure.
7. Sprinkle the coarse sugar on top and bake for 60 to 75 minutes or until the top is lightly browned and a wooden pick inserted in the center comes out with no wet batter.
8. Cool for at least 20 minutes before removing the sides of the pan.
9. Serve slightly warm or at room temperature garnished with fresh raspberries if desired.

Notes

* If using salted butter, omit adding the 1/2 teaspoon salt.

** If using a dark-colored pan, bake at 325 degrees F. If using a light colored pan or baking in a 9 inch cake pan with 2 inch sides, bake at 350 degrees F, checking the cake after 45 minutes.

Attribution

Photo credit: mealmakeovermoms on Visual hunt / CC BY-ND