The days here in the northeast are getting colder and colder. Being outside for more than a minute can be torturous. More and more people are choosing to work from home so they do not have to go outside.
I don’t mind it. I really love all the seasons. As I get older, if there is snow or ice on the roads, I will choose to stay in. So, what can you do on a blustery cold day in winter? For some of you, reading a good book, knitting, or taking a nap may be a perfect day inside. For me it is baking. I’m not great at it, although I am getting better. Once I’m done, I love to cozy up on the couch with a cup of tea and something sweet to eat.
Baking can feel a little magical. It begins with ingredients that you probably already have in your pantry– no shopping needed! Combine them into a strange mushy batter, put it in the oven and out comes something extraordinary. It makes you feel wonderful. Who gets tired of that feeling? Eating your creation can feel a little indulgent, but when you do, you know it will make you and someone else happy. Most of the time, we do it for others. We will bake for the office for friends or for your family. Knowing we are making others happy is one of the best feelings there is.
This is one dessert that will not disappoint. The combination of the ricotta cheese and the raspberries are irresistible. The cake is so nice and moist, with bursts of sweet raspberry goodness in every bite. The ricotta gives it a nice sweetness and the vanilla adds a savory touch. This is one cake not to miss.
This cake is courtesy of Epicurious and will serve 8 people who will want to bake this on a snowy winter day.
Ingredients for Raspberry Ricotta Cake:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided (I used 2 cups, because hey, why not?)
Preheat oven to 350°.
Line a 9″ diameter cake pan with parchment paper and lightly coat with nonstick spray.
Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth.
Fold into dry ingredients just until blended.
Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries.
Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
Let cool at least 20 minutes before unmolding.
Do ahead: Cake can be made 2 days ahead.
Store tightly wrapped at room temperature.
It’s that simple!
