Thursday, November 21, 2019
It’s time for another installment of … “if I owned a Bed &Breakfast, I’d serve this lovely cake to my guests!” Thank goodness I don’t own a B&B because I would hate to have to clean house every single day and changing the sheets more than once a week is not my style. However we do have our fair share of out-of-town company and, from time to time, enjoy sharing a little something sweet with our guests. One of our favorite recipes for company is this Blueberry Breakfast Cake stuffed with a full 2 cups of fresh blueberries and plenty of tangy buttermilk. Another popular favorite is our Lemon Crumble Breakfast Cake with loads of lemon flavor and a sweet crumble top. For the holidays, we love to share this Cranberry Almond Breakfast Cake made with almond paste and almond extract, so delightful!
Raspberry Ricotta Breakfast Cake
Prep Time : 30 mins
Cook Time : 1 hr
Total Time : 1 hr 30 mins
Course : Breakfast, Cake
Servings : 8 servings
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup frozen raspberries (heaping)
- 15 oz ricotta cheese
- 1 teaspoon coarse sugar for sprinkling
- Preheat oven to 325 degrees.
- 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.
- In a small mixing bowl combine the flour, baking powder, salt and baking soda. Whisk to combine and set aside.
- In the bowl of a stand mixer, combine the butter and 3/4 cup of 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 and blend until incorporated.
- 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.
- 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. Finally, scatter the remaining raspberries on top of the batter. Gently press the raspberries about halfway into the batter to secure. Sprinkle the coarse sugar on top and bake in a preheated 325 degree oven for 60-75 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with no wet batter, moist crumbs are fine.
- Cool at least 20 minutes before removing the sides of the pan. Serve slightly warm or at room temperature garnished with fresh raspberries if desired.
- Recipe Notes
- The batter will be very thick, but don’t worry - the cake is light and moist
- If using a dark colored pan, bake at 325 degrees. If you have a light colored pan or prefer to bake in a 9-inch cake pan with 2-inch sides, you can bake at 350 degrees and check the cake after 45 minutes.
- If using salted butter, omit adding the 1/2 teaspoon of salt.
