When is cake an acceptable breakfast choice? When it’s Christmas, or New Year’s, or bunch anytime, or basically any day in December. There’s nothing like this incredibly delicious cranberry-streaked cake to make your whole Christmas season feel special. The ricotta cheese makes this recipe super moist and the plentiful cranberries give it tons of juicy flavor. Add a thin crystalized sugar crust on top and you have yourself a dessert-for-breakfast delicacy that pairs perfectly with your choice of coffee, tea, or orange juice.
This cake would also be delicious with fresh raspberries in the summer.
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Cranberry ricotta cake
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup sugar + 1/4 cup sugar
- 3 eggs
- 1 1/2 cup whole milk ricotta
- 1 stick butter, melted (1/2 cup)
- 1/2 tsp vanilla extract
- 1 cup fresh cranberries + 1/2 cup fresh cranberries
- powdered sugar for serving
- Preheat oven to 350ºF. Line a 9-inch round cake pan with parchment paper. Spray with non-stick cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar.
- In a separate bowl, combine eggs, ricotta, butter, and vanilla.
- Add wet ingredients to dry ingredients. Stir just until flour gets absorbed. Fold in 1 cup of cranberries into the batter.
- Transfer batter to prepared can pan.
- In a small bowl, toss remaining 1/2 cup of cranberries and 1/4 cup of sugar (along with a 1/4 tsp of water if your berries are dry). Sprinkle berry mixture overtop of cake.
- Bake for about 45-50 minutes or until cake turns golden brown. Cake is done when an inserted wooden toothpick comes out clean.
- Cool cake on wire rack for at least 20 minutes before removing from pan. Serve with a light dusting of powdered sugar for the holidays.
Note: Cake should be stored in refrigerator. Leftovers can be stored for up to 3 days.
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Also see, Easy no-bake Christmas wreath cookies.