Raspberry Ricotta Breakfast Cake #desserts #berryrecipe

Raspberry Ricotta Breakfast Cake #desserts #berryrecipe

Raspberry Ricotta Breakfast Cake – A delightfully damp and cushioned, berry-streaked breakfast cake ideal for treat, breakfast, early lunch, or evening tea.

This is the first of numerous plans I expectation will progress toward becoming staples in your home as well. I'm completely stricken with the surface ricotta gives prepared products. Our brilliant darker Raspberry Ricotta Breakfast Cake is very wet, yet not in the slightest degree wet. The surface is right around a hybrid of cake and cheesecake and our taste analyzers continued forever about the amount they adored it. Our child, who is frequently my hardest taste analyzer, said this cake was great, at that point he proceeded to include he thought it was "great." That's high acclaim in fact!

There is anything but an enormous contrast yet think I favor solidified raspberries for this formula. Raspberries separate immediately when cooked and can go to mush in heated products. Beginning with solidified raspberries causes them remain in one piece all through the heating procedure. The tart raspberry enhance truly sticks out and this cake is unimaginably flavorful served marginally warm.

Also Try Our Recipe : Berry Chantilly Cake

Raspberry Ricotta Breakfast Cake #desserts #berryrecipe


  • 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


  1. Preheat oven to 325 degrees.
  2. 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.
  3. In a small mixing bowl combine the flour, baking powder, salt and baking soda. Whisk to combine and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

For more detail : bit.ly/2v1rqeH


Post a Comment