Description
This Raspberry Ricotta Breakfast Cake is a moist, fluffy, and subtly sweet treat that pairs the creamy richness of ricotta cheese with bright, tart raspberries. Perfect for a brunch or a special morning breakfast, this cake has a tender crumb and a beautifully golden crust with a hint of vanilla and a crunchy sugar topping. The use of frozen raspberries allows for year-round enjoyment, retaining their flavor and shape during baking. Serve warm or at room temperature for a slice of morning bliss.
Ingredients
Scale
Wet Ingredients
- 0.5 cup unsalted butter, room temperature
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 oz ricotta cheese
Dry Ingredients
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
Fruit and Toppings
- 1 cup frozen raspberries
- 1 teaspoon coarse sugar for sprinkling
Instructions
- Preparation: Preheat your oven to 325℉ (163℃). Prepare an 8-inch springform pan by inverting its bottom and lining it with parchment paper. Secure the sides, then grease and lightly flour the pan to prevent sticking.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the sifted flour, baking powder, salt, and baking soda until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the room temperature butter and ¾ cup granulated sugar on medium speed for several minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed butter mixture, mixing well after each addition. Then blend in the vanilla extract until incorporated.
- Incorporate Flour and Ricotta: On low speed, add one-third of the dry flour mixture to the creamed wet ingredients, followed by half of the ricotta cheese. Mix until smooth. Repeat with the remaining flour mixture and ricotta. Finish by folding the batter gently with a spatula to combine, being careful not to overmix.
- Assemble Batter and Raspberries: Spoon two-thirds of the batter into the prepared pan and spread evenly. Sprinkle two-thirds of the frozen raspberries over the batter. Add the remaining batter on top and smooth the surface. Press the remaining raspberries gently into the top and sprinkle evenly with coarse sugar for a crunchy finish.
- Bake: Place the pan in the preheated oven and bake for 60 to 75 minutes. The cake is done when the top is lightly golden and a toothpick inserted in the center comes out clean or with just moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes. Carefully remove the sides of the springform pan. Serve the cake slightly warm or at room temperature, optionally garnished with fresh raspberries for extra freshness.
Notes
- Room temperature butter and eggs ensure better mixing and a fluffier cake texture.
- Sifting the flour helps create a lighter, softer crumb.
- Frozen raspberries are preferred because they hold their shape and flavor during baking better than fresh.
- Do not overmix the batter after adding ricotta to keep the cake tender.
- You can substitute coarse sugar with turbinado sugar for a similar crunchy topping.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
