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.

Julia Levy
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

fiber 1.7g; 563.8 calories; sugars 43.4g; fat 26.1g; cholesterol 165.3mg; saturated fat 15.5g; iron 2.2mg; sodium 805.7mg; protein 13.5g; calcium 153.9mg; carbohydrates 70.1g.