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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[Prepworks Flour Sifter (seen above), $9.99.]


Cranberry ricotta cake

Ingredients

  • 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

Directions

  1. Preheat oven to 350ºF. Line a 9-inch round cake pan with parchment paper. Spray with non-stick cooking spray. Set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar.
  3. In a separate bowl, combine eggs, ricotta, butter, and vanilla.
  4. Add wet ingredients to dry ingredients. Stir just until flour gets absorbed. Fold in 1 cup of cranberries into the batter.
  5. Transfer batter to prepared can pan.
  6. 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.
  7. Bake for about 45-50 minutes or until cake turns golden brown. Cake is done when an inserted wooden toothpick comes out clean.
  8. 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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Christmas_cranberry_ricotta_cake_2

Christmas_cranberry_ricotta_cake_2


Also see, Easy no-bake Christmas wreath cookies.


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Author

Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.