Cherry-Ricotta Cake

Cherry Ricotta Cake

cherry ricotta cake

One Year: Prune, Pistachio, and Dark Chocolate Muffins
Two Years: Goat Cheese-Garlic Toasts with Prosciutto, Arugula, and Truffle Honey

Cherry-Ricotta Cake
Adapted from Bon Appetit
Makes 1 9-inch Round Cake
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
2 cups frozen cherries, sliced in half and divided

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. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 1/2 cups cherries, taking care not to crush them. Scrape batter into prepared pan and scatter remaining 1/2 cup cherries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unfolding. Cake can be made 2 days ahead. Store tightly wrapped at room temperature.


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  1. thepaddingtonfoodie

    I’m with you and have been so much happier since I’ve embraced the “naked” cake revolution. I simply don’t possess the patience or inclination for fussy frosting, so I’m leaving it to the experts. Your cake looks fabulous and totally drool-worthy.


  2. DibblesandDabs

    I have always been a “naked cake” kinda girl – not to say that sometimes I don’t enjoy a cake with some over-the-top-delicious-buttercream but they do tend to overwhelm the cake. But when u have a great cake, like this one, you don’t need the buttercream!


    • queensmithereen

      I completely agree with you! There are definitely times when the frosting makes the cake even better, but I just love simple recipes like this one that need no further embellishment. So effortless and delicious!!


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