Cranberry Ricotta Cake

This light, buttery cake is studded with jewel-like fresh cranberries. The fruit gets tossed in granulated sugar before they’re sprinkled over the cake batter, and the sugar crystalizes into a thin, delicious crust as the cake bakes. Ricotta is the not so secret ingredient that gives the cake’s crumb delectable moistness. Serve up a big wedge of the sweet-tart delicacy for dessert—or for breakfast. It pairs equally well with coffee and tea as it does with a glass of fresh orange juice. Refrigerate the cake in an airtight container for up to three days.

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Photo by Greg DuPree
Cranberry Ricotta Cake 4.3 3 5 1
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  • Makes 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 563.83 calories
    • Fat 26.08 g
    • Sat Fat 15.52 g
    • Cholesterol 165.25 mg
    • Sodium 805.73 mg
    • Protein 13.51 g
    • Carbohydrate 70.09 g
    • Sugar 43.38 g
    • Fiber 1.71 g
    • Iron 2.15 mg
    • Calcium 153.85 mg
This light, buttery cake is studded with jewel-like fresh cranberries. The fruit gets tossed in granulated sugar before they’re sprinkled over the cake batter, and the sugar crystalizes into a thin, delicious crust as the cake bakes. Ricotta is the not so secret ingredient that gives the cake’s crumb delectable moistness. Serve up a big wedge of the sweet-tart delicacy for dessert—or for breakfast. It pairs equally well with coffee and tea as it does with a glass of fresh orange juice. Refrigerate the cake in an airtight container for up to three days.

Ingredients

  1. Check cups all-purpose flour
  2. Check 2 teaspoons baking powder
  3. Check ¾ teaspoon table salt
  4. Check cups granulated sugar, divided
  5. Check 3 large eggs
  6. Check cups whole-milk ricotta cheese
  7. Check ½ cup (4 oz.) unsalted butter, melted
  8. Check ½ teaspoon vanilla extract
  9. Check cups fresh cranberries, divided

Directions

  1. Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper; grease. Combine flour, baking powder, salt, and 1 cup of the sugar in a large bowl.
  2. Whisk together eggs, ricotta, butter, and vanilla in a separate bowl; fold into flour mixture. Fold in 1 cup of the cranberries, and spoon into prepared pan. Toss together remaining ½ cup cranberries and ¼ cup sugar; sprinkle over top of batter.
  3. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, about 50 minutes. Cool in pan on a wire rack 20 minutes. Remove from pan.