Cranberry Ricotta Cake
This light, buttery cake is studded with jewel-like fresh cranberries. The fruit gets tossed in granulated sugar before they’re sprinkled over the cake batter, and the sugar crystalizes into a thin, delicious crust as the cake bakes. Ricotta is the not so secret ingredient that gives the cake’s crumb delectable moistness. Serve up a big wedge of the sweet-tart delicacy for dessert—or for breakfast. It pairs equally well with coffee and tea as it does with a glass of fresh orange juice. Refrigerate the cake in an airtight container for up to three days.
Ingredients
1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon table salt
1¼ cups granulated sugar, divided
3 large eggs
1½ cups whole-milk ricotta cheese
½ cup (4 oz.) unsalted butter, melted
½ teaspoon vanilla extract
1½ cups fresh cranberries, divided
Nutrition
Fiber 1.71g
Calories 563.83
Sugar 43.38g
Fat 26.08g
Cholesterol 165.25mg
Sat Fat 15.52g
Iron 2.15mg
Sodium 805.73mg
Protein 13.51g
Calcium 153.85mg
Carbohydrate 70.09g
Directions
Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper; grease. Combine flour, baking powder, salt, and 1 cup of the sugar in a large bowl.
Whisk together eggs, ricotta, butter, and vanilla in a separate bowl; fold into flour mixture. Fold in 1 cup of the cranberries, and spoon into prepared pan. Toss together remaining ½ cup cranberries and ¼ cup sugar; sprinkle over top of batter.
Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, about 50 minutes. Cool in pan on a wire rack 20 minutes. Remove from pan.
Yields: 6
