Cherry Ricotta Cake
This rustic Cherry Ricotta Cake bursts with juicy cherries and creamy ricotta, finished with a powdered sugar dusting. Perfect for breakfast, tea time, or as an elegant summer dessert!
Ingredients
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter, softened(one and a half sticks)
- 15 ounces whole milk ricotta cheese, drained if wet
- 3 large eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 Tbsp lemon juice, 1 lemon zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all purpose flour, 210 grams
- 2 cups fresh cherries, divided (pitted and cut in half)
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F and lightly butter a 9-inch springform pan, including the sides.
- Pit the cherries, cut in half, and set aside.
- In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until well combined. Add in the drained ricotta and blend until light and fluffy; about 4-5 minutes.
- Mix in the eggs, one at a time, beating after each addition. Add in the vanilla, almond extract, lemon zest and 1 Tbsp of the juice, and mix until combined. In the same bowl, mix in the baking soda and salt. Then, slowly mix in the flour until the mixture is just combined. Use a rubber spatula to scrape down the sides of the bowl and fully incorporate the ingredients.
- Fold in 1 ½ cups of the cherries into the batter. Pour the batter into the prepared springform pan. Sprinkle on the remaining cherries on top of batter.
- Bake for 55-65 minutes. You will know the cake is done when the sides pull away from the edges of the pan and the top is golden brown. Always test for doneness using a toothpick inserted in the middle of cake; the toothpick will come out clean when the cake is ready to be taken out of the oven.
- Let the cake cool in the pan for 15 minutes before removing the collar of the pan. To remove the base, use a butter knife to loosen the bottom then slide the cake off using a spatula (or you can serve it on the base). Once the cake is cool, dust the top with powdered sugar before serving.
Notes
Sandy’s tips:
- Storage: Store leftover cherry ricotta cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The flavors of the cake deepens over time!
- Freezing: Wrap the cooled cherry ricotta cake in plastic and again in foil. Transfer it to an airtight container or place individual wrapped slices in a freezer-safe bag to be stored in the freezer for up to 3 months. Thaw the cake overnight in the fridge and allow it to sit at room temperature for about 15 minutes before serving again.
- Make ahead: You can bake this ricotta cake ahead of time and even freeze it for up to a month. Add the light dusting of powdered sugar to the top of the cake just before serving.
Nutrition Facts
Calories: 333kcal, Carbohydrates: 38g, Protein: 7g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 89mg, Sodium: 190mg, Potassium: 126mg, Fiber: 1g, Sugar: 24g, Vitamin A: 587IU, Vitamin C: 2mg, Calcium: 89mg, Iron: 1mg