Ricotta Cake Recipe with Fresh Cranberries
This fresh cranberry cake recipe is made with ricotta cheese for a moist cake that lasts for a few days but is so tasty it will probably it won't last long.
Ingredients
- 1.5 cups all purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup 1 stick butter softened
- 1 3/4 cup whole milk ricotta cheese 15 oz
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- lemon zest and juice of half a lemon
- 1.5 cups fresh cranberries
- extra butter for greasing the pan
- powdered sugar for dusting the pan ~ 2 tablespoons
Instructions
- Line the bottom of a 10-inch spring form pan with wax paper.
- Butter the bottom and sides then dust with powdered sugar.
- In a medium mixing bowl whisk together flour, baking powder, and salt.
- In a separate large bowl combine butter, sugar, and ricotta. Beat on medium speed until smooth and creamy.
- Add and beat eggs into the butter and sugar mixture one at a time.
- Add vanilla, lemon juice, and zest, and mix well.
- Next, add the flour mixture about 1/3 at a time mixing just to combine.
- Finally, fold in 1 cup of the cranberries.
- Scrape the batter into the prepared pan.
- Top with the remaining cranberries.
- Bake in a 350 degree oven for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove and cool on a wire rack for 5 minutes.
- Remove the springform sides and let the cake completely cool.
- Once cooled remove the pan bottom by running a knife underneath all around and lifting the cake onto a platter with a couple of spatulas. Or leave the pan bottom on and remove the paper as you serve it.
Notes
Keep the cake refrigerated until ready to serve.
You can dust the cake with more powdered sugar but I don't think it needs it.
You can also decorate the cake with sugared cranberries. To make sugared cranberries bring equal parts water and sugar to a boil in a pan (1/4 cup water and 1/4 cup sugar). Stir until the sugar is dissolved then toss in the cranberries. Let cook for 30 seconds then use a slotted spoon to lift the cranberries out of the pan and onto some parchment paper. Dust with superfine sugar. Once dry, place in a well-sealed container in the refrigerator until ready to use.
If cranberries are out of season you could easily make this cake with other berries such as blueberries or raspberries. I also think chocolate chips would be great for this recipe.
Nutrition
Serving: 1gCalories: 281kcalCarbohydrates: 43gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 81mgSodium: 367mgFiber: 1gSugar: 25g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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