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Monday, June 6, 2016

Ricotta Blueberry Cake

When I was at Sam's a while back I bought a large container of Ricotta Cheese for the stuffed chicken breast that I posted in a previous post.  So of course there was plenty left so to the drawing board for things to make with what was left.  I made this for work and it was a nice treat.  I am going to make Thumbprint cookies next, which of course I'll share.  I may try to find another recipe for using it in another stuffing type dish. 

This is the cake before the sugar and cutting the hole in it.

 and now powder sugar added


Servings: 8 ***helpful hint at bottom to get more slices****
Nonstick vegetable oil spray
cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen  blueberries, raspberries or blackberries, 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 ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries 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 unmolding.

*****To get more slices from your round cakes try this............cut a small circle in the center of the cake and then slice your pieces you will get was more servings this way, which is great if you have more people to serve.    And best part you can eat the little piece you cut out.  :)  *****

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO all the things YOU L♥ve.

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