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.
1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon table salt
1¼ cups granulated sugar, divided
3 large eggs
1½ cups whole-milk ricotta cheese
½ cup (4 oz.) unsalted butter, melted
½ teaspoon vanilla extract
1½ cups fresh cranberries, divided
Sat fat 15.52g
How to Make It
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.
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.
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