Cherry Ricotta Cake
Servings 8
Equipment
- 9-inch Springform Cake Pan
- Stand Mixer or Hand Mixer
- Wire Cooling Rack
Ingredients
- 1½ cups of flour
- 1 cup of sugar plus 2 tablespoons of white sugar divided
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1½ cups of whole milk ricotta cheese
- 1½ tsp orange zest from one large orange
- 1 tsp vanilla paste or extract
- ½ cup unsalted butter melted and cooled
- 1½ cups of fresh cherries pitted and halved *** If using frozen cherries, don't thaw!
Instructions
- Preheat the oven to 350 degrees. Coat a 9-inch springform cake pan with cooking spray.
- Combine the flour, 1 cup of sugar, baking powder, and salt in a large bowl; mix well.
- Using a stand mixer (or hand mixer), beat the eggs, ricotta cheese, orange zest, and vanilla until creamy and smooth.
- Slowly beat in the melted butter until creamy and smooth.
- Gradually add the flour mixture until combined.
- Pour half of the batter into the prepared springform cake pan.
- Add half the cherries on top, then pour the remaining half of the batter. Spread evenly.
- Top the cake evenly with the remaining half of the cherries. Sprinkle the remaining two tablespoons of white sugar evenly on top of the cake.
- Bake for 45-55 minutes until a tester inserted in the center comes out clean.
- Remove from the oven and cool on a wire cooling rack for about 30 minutes. Serve warm or at room temperature. Enjoy.