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Cranberry Ricotta Cake

Cranberry Ricotta Cake
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Cranberry Ricotta Cake is a moist and tender dessert that perfectly balances the tartness of cranberries with the creamy richness of ricotta cheese. Easy to prepare with simple pantry staples, this cake is ideal for holiday gatherings, brunches, or a cozy afternoon treat. Versatile and customizable, it combines refreshing citrus notes with a soft crumb, making it a sophisticated yet approachable dessert for any occasion.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups fresh or frozen cranberries
  • 1 ¾ cups ricotta cheese (preferably whole-milk, room temperature)
  • 1 ¾ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 cup sugar
  • 3 large eggs (room temperature)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prep Your Ingredients: Preheat your oven to 350°F (175°C) and grease your preferred cake pan, such as a 9-inch springform pan. Allow ricotta cheese and eggs to come to room temperature for better mixing and texture.
  2. Mix Wet Ingredients: In a large bowl, whisk together the ricotta, sugar, eggs, lemon zest, and vanilla extract until the mixture is smooth and creamy, forming the rich base of the cake.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour (or gluten-free blend), baking powder, and salt to ensure even distribution and prevent lumps.
  4. Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture gently, taking care not to overmix in order to maintain airiness and help the cake rise.
  5. Add Cranberries: Gently fold in fresh or frozen cranberries, being careful not to break them so they retain their shape and vibrant color throughout the cake.
  6. Bake: Pour the batter into the prepared pan and bake for approximately 45-55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the cake to cool before slicing to preserve its tender texture.

Notes

  • Use room temperature ricotta and eggs for a smoother batter and better cake texture.
  • Fold the batter lightly to avoid overmixing and keep the cake tender and fluffy.
  • If using frozen cranberries, toss them lightly in flour before folding in to prevent sinking.
  • A springform pan is ideal for easy removal and to maintain the cake’s delicate crumb.
  • Don’t skip the lemon zest—it brightens and complements the cranberry flavor beautifully.

Nutrition

Keywords: cranberry cake, ricotta cake, holiday dessert, moist cake, gluten-free dessert, brunch cake, easy baking

Find it online: https://withnora.com/cranberry-ricotta-cake/