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Raspberry Ricotta Breakfast Cake Recipe

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4.4 from 51 reviews

  • Author: Ava
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Raspberry Ricotta Breakfast Cake is a moist, tender cake bursting with fresh raspberries and creamy ricotta cheese. Perfect for brunch or a sweet breakfast treat, it combines a lightly sweetened batter with bursts of tart raspberries and a delicate crumb. Baked low and slow in a springform pan, the cake develops a golden top with a tender, ricotta-rich interior.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (252g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda

Wet Ingredients

  • ½ cup unsalted butter, room temperature (4oz or 113g)
  • ¾ cup granulated sugar (170g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 15 oz ricotta cheese

Fruits and Toppings

  • 1 cup frozen raspberries (heaping, about 125g)
  • 1 teaspoon coarse sugar for sprinkling

Instructions

  1. Prepare the Pan: Preheat your oven to 325℉. Take an 8-inch springform pan and invert its bottom. Line the bottom with parchment paper, then reattach the sides. Lightly grease and flour the sides and bottom of the pan to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until well combined. Set this mixture aside.
  3. Cream Butter, Sugar, Eggs, and Vanilla: In the bowl of a stand mixer, combine the room temperature unsalted butter and granulated sugar. Beat the mixture for several minutes until it is light and fluffy. Then, add the eggs one at a time, beating well after each addition. Finally, add the vanilla extract and mix until fully incorporated.
  4. Alternate Flour and Ricotta: Begin by adding one-third of the flour mixture to the creamed butter and sugar, mixing on low speed until incorporated. Then add half of the ricotta cheese and blend until smooth. Repeat by adding half of the remaining flour, then the rest of the ricotta, and finally the remaining flour. Scrape down the sides with a spatula and gently fold to ensure even mixing without overworking the batter.
  5. Assemble the Cake: Pour two-thirds of the cake batter evenly into the prepared springform pan. Scatter two-thirds of the frozen raspberries over the batter. Layer the remaining batter on top and smooth the surface with an offset spatula or the back of a spoon. Scatter the remaining raspberries on top and gently press them halfway into the batter. Sprinkle the coarse sugar evenly over the top.
  6. Bake: Place the cake in the preheated oven and bake for 60 to 75 minutes. The cake is ready when the top is lightly browned and a toothpick inserted in the center comes out clean or with moist crumbs, but no wet batter.
  7. Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before removing the springform sides. Serve the cake slightly warm or at room temperature, optionally garnished with fresh raspberries for an extra fruity touch.

Notes

  • Use room temperature ingredients for the best texture.
  • Frozen raspberries can be used directly without thawing; this helps prevent the batter from turning pink.
  • Be gentle when folding the batter to avoid overmixing, which can toughen the cake.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.
  • This cake can also be served with a dusting of powdered sugar or a drizzle of honey for extra sweetness.
  • Prep Time: 20 minutes
  • Cook Time: 60-75 minutes
  • Category: Breakfast, Brunch, Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/raspberry-ricotta-breakfast-cake-recipe/