. Got your umbrellas handy? Yes, this time of year starts to transition from the frozen water falling from the sky to the plain old wet stuff. Something about April showers bringing May flowers or something like that, right? Well, here in Texas, we’re a little ahead of the curve. Down here we all wait for the appearance of the infamous Texas Bluebonnets. They are scattered along the highways and byways, just screaming that Spring has sprung. They and other Texas wildflowers are so plentiful right now that you have to force yourself NOT to look at them lest you drive off the road and INTO the field of flowers.
You know what else starts popping up this time of year? Berries!! A variety of berries are beginning to show up in force at farmer’s markets, grocery stores, road-side stands, and in your backyard if you’re lucky enough to have a green thumb (no, I am not a member of the green-thumb club). Blackberries, strawberries, blueberries, raspberries–the list goes on. And with that long list goes just as long a list of ways to use these beautiful seasonal nuggets. Don’t you just want to grab every single pint you see out there??
I love wandering and perusing the various farmer’s markets here in town, searching for inspiration and finding ways to incorporate whatever winds up in my basket into something tasty and satisfying. When you stumble upon berries like these, you’re almost forced to grab them all up and get into the kitchen.
So when you do grab a pint (or 6) of these gorgeous berries, this beautiful Raspberry Ricotta Cake makes them sing even more. And considering events like the Kentucky Derby and Mother’s Day are just around the corner, you now have a perfect excuse! Time to bake up a couple of these luscious cakes to share with friends and family.
A slice of Raspberry Ricotta Cake, a cup of coffee, and a table surrounded with people you love to feed. With that, you’ve got yourself a BERRY nice day!
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time | Passive Time |
| 50-60 minutes | 20 minutes |
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As with so many other fruit-filled recipes, you can generally swap out any berry for whatever ones you may find locally. And if you have read my recent rambles about my citrus addiction, you know I will be adding lemon to this the next time around. What a great combo for a simple and delicious cake! Coffee break, tea time, or any old time (did I hear someone say "dessert wine time??"), this cake will delight your plate, and your palate.
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- Nonstick vegetable oil spray
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 3 large eggs
- 1 1/2 cup ricotta (see note below re: nonfat vs. full-fat)
- 1/2 tsp. vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries, divided (see note below re: frozen berries)
- Preheat oven to 350 degrees. Line 9" cake pan with parchment paper and coat with cooking spray. The parchment paper will help the cake pop out of the pan more easily once baked and cooled.
- Combine dry ingredients in a large bowl (flour, sugar, baking powder & salt).
- In a separate bowl, whisk wet ingredients until incorporated (eggs, ricotta, vanilla extract).
- Slowly add melted butter to the wet ingredients to incorporate.
- Fold wet ingredients into dry ingredients until smooth batter forms.
- Gently fold in 3/4 of the frozen berries.
- Pour batter into prepared pan and top with remaining berries.
- Bake at 350 degrees for 50-60 minutes, or until golden around the edges and a toothpick comes out clean from the center.
- Allow cake to cool for at least 20 minutes, but the longer the better to ensure that it is completely cool (up to an hour). This will make it more likely to come out of the pan without falling apart (that ricotta makes it creamy, remember??).
- Slice, serve, and enjoy!
1. I used non-fat ricotta in my version, and it turned out really well. The texture and mouth-feel may be different when using full or low-fat ricotta, which I plan on experimenting with. Ah, what I do for my "art".
2. The recipe specifies using frozen berries, and there is a very good reason why. If you use berries that are fresh out of the farmer's market pint, they will likely begin to break down and fall apart when stirred into the batter. Freezing them first ensures that the berries will remain whole and will retain their shape and structure in the cake.
3. I didn't top this with anything--the ricotta gives it a creamy feel without any additional toppings. However, I am quite certain that a dollop of fresh whipped cream wouldn't hurt a darned thing here. And citrus. Of course I would add citrus to feed my addiction.
I obviously used raspberries here, but I plan to experiment with pretty much every berry I can get my hands on this Spring and Summer. Which berries will you reach for when making this Raspberry Ricotta Cake?
I love ricotta and raspberries! This sounds so delicious!
A match made in recipe heaven. :o)
It isn’t wrong to want this for breakfast, is it? Nah….I know I have your permission.
If it is, then I’m in trouble–been there, eaten that! LOL
I’m not much of a baker, but this looks easy enough for anyone to make. Perfect for Mother’s Day!
I’m not much of a baker, but this looks great and easy enough for anyone to make! Great for Mother’s Day!
I’m not much for baking either, as I don’t follow rules very well. :o) But this was so simple, and so delicious, it was an easy decision to make this great recipe!
Looks wonderful! Perfect for spring
I’m imagining the gorgeous crumb of this cake thanks to the ricotta, and I need to try it! Love the addition of berries, I’m always looking for new ways to use them (since I can’t seem to stop myself from loading up when they look so gorgeous at the market!).
It really is the perfect combination of moist and crumbly. So luscious and satisfying, I think I’m going to make versions with every berry I get my hands on!
this looks perfect to serve with tea as an afternoon snack or when having guests over!
This cake looks so good! Love that addition of sweet raspberries – yum!
One of these days, I’ll make it to Texas when the Bluebonnets are on bloom. The cake looks delicious!
Looks great! Great tip with the berries, I will use that in the future.
this is one of my all time favorite cakes to make in the spring and summer. we LOVE berry season
I am making this now(found on pirnsteet)…it’s in the crockpot! Sounds yummy. Was just thinking due to the prep work needed before putting it in the crockpot, this would be a great freezer meal! Bundle the ziploc of the sausage mixture with the bag of frozen tortellini, and just dethaw before assembling in the crockpot. Anybody see any reason this wouldn’t freeze okay?
The berries are so beautiful and plump now and being in Texas too, I love seeing all of the wildflowers popping up everywhere. This cake looks lovely and the perfect way to use berries.
Those bluebells look completely beautiful. I have heard so many wonderful things about Texas in the spring. Someday, I will visit it in the spring time to experience it for myself. Those berries are so fresh and your recipe is hugely delicious.
It is hard to imagine living somewhere that berries are popping up now. Part of me is jealous and part of me remembers I actually like snow. 🙂 The cake looks delicious and I think you are spot on about adding lemon.
i love cakes like these! Whenever I buy fresh berries from the market and am always scrambling for more ways to use them up before they spoil.
What a delicious looking cake. I love the ricotta addition.
Oh heck yes! Looks like we both had raspberries on the brain this week 🙂 Have you been having as hard a time as me spelling the darn word? I am constantly leaving out either the “p” or the “b.”
Thank goodness for spell check (most of the time!). Raspberries are everywhere it seems–great minds and all! :o)
This looks AMAZING! So easy and cheap – i can’t wait to try it!I also have a food blog i hope you’ll stop by sometime for some yummy tetras!! http://www.samahsrecipes.blogspot.com
I made this and the ricotta is an AMAZING ingredient! So creamy and delicious and moist. I’m addicted!
I’m looking forward to trying many versions of this! The ricotta just shines with whatever you put with it!