Raspberry Ricotta Breakfast Cake

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Raspberry Ricotta Breakfast Cake

Raspberry Ricotta Breakfast Cake

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Cool Time: 20 minutes
Course: Breakfast, Brunch
Cuisine: American, Italian
Keyword: all purpose flour, frozen raspberries, ricotta cheese, sugar
Servings: 8 slices

Equipment

  • measuring cups and spoons
  • 8 inch springform pan
  • parchment paper
  • small mixing bowl
  • whisk
  • stand mixer
  • Offset Spatula
  • toothpick

Ingredients

  • 1/2 cup butter room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour unbleached
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup frozen raspberries heaping
  • 15 oz ricotta cheese
  • 1 teaspoon coarse sugar for sprinkling

Instructions

  • 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° 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.

Notes

Parchment paper and wax paper are not the same. Wax paper will catch fire in ovens and/or slow cookers. This recipe calls for parchment paper which is safe for heat.
Times are approximate.
Cooking times may vary depending on ovens, so test doneness before stated cooking times.
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Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Raspberry Ricotta Breakfast Cake
Amount per Serving
Calories
410
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
104
mg
35
%
Sodium
 
329
mg
14
%
Potassium
 
134
mg
4
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
20
g
22
%
Protein
 
11
g
22
%
Vitamin A
 
664
mcg
74
%
Vitamin C
 
4
mg
5
%
Calcium
 
188
mg
19
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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