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.
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.
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I hear you! I ate a cupcake the other day that was equal in size to the amount of frosting on it and I finally gave in to my inner, “NOPE!” This cake is great without it. Thank you for reading! 🙂
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[…] http://roastpotatoesfor.com/2015/03/23/cherry-ricotta-cake/#more-1999 […]
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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!
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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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[…] Year: Cherry Ricotta Cake Two Years: Prune, Pistachio, and Dark Chocolate Muffins Three Years: Goat Cheese-Garlic Toasts with […]
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OMGosh! This looks amazing!! I’m with you about the frosting. Ditch it, pitch it. Cake…it’s not just for desert.
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YAS! 🙌🙌🙌
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I nominated you for the One Lovely Blog Award. Your participation is optional. Instructions are here: https://theoilyguru.org/2017/03/30/one-lovely-blog-nomination/
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Thank you, friend! 🙂
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You’re so welcome! 😀
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Re-reading the recipe. Do you thaw and drain the juice from thawed cherry halves?
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Nope! You don’t have to thaw the cherries at all!
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Superb!! Thank you.
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[…] Cardamom, Blueberry, and Rosewater Layer Cake Two Years: Toasted Coconut Blondies Three Years: Cherry Ricotta Cake Four Years: Prune, Pistachio, and Dark Chocolate Muffins Five Years: Goat Cheese Toasts with […]
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