Summer Berry Ricotta Cake

Simple, Summery, and Berry Damn Good!!

Simplistic baking is my preference and this easy, yet elegant cake is my go to when I need to make a dessert in a pinch without overthinking it. 

The great thing about this recipe is it requires only a few items you may already have on hand; frozen berries and ricotta. Unlike most cakes, this one isn’t too sweet and the berries and ricotta add fresh and comforting notes to your tongue that will have you craving another slice. Even better, you can make this dessert in advance and it tastes amazing the next day.

Yield: 8

Author: Foodie On The Fly

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Summer Berry Ricotta Cake

Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour
• 1 cup of sugar
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 large eggs 
• 1 1/2 cup of ricotta 
• 1/2 teaspoon vanilla extract 
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup of frozen mixed berries, divided

Instructions

1. Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, try not to crush berries. Scrape batter into prepped pan and scatter remaining ¼ cup berries over top.
3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 30 minutes before removing from cake pan.

Notes:

Top with a powered sugar dusting using a flour shifter before serving. Cake can be made 2 days ahead. Store tightly wrapped at room temperature or refrigerate.

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