Description
This moist, rich cherry cake is a perfect combination of creamy ricotta and sweet, juicy cherries. Topped with a dusting of powdered sugar, it’s a simple yet delightful dessert that is sure to impress.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- ¾ teaspoon salt
- 3 eggs
- 1 ¼ cups ricotta
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter (melted)
- 2 cups cherries (divided), pitted and halved
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In a large bowl, beat the eggs and ricotta until smooth. Add the melted butter and vanilla extract and continue mixing.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in 1 ½ cups of the halved cherries into the batter.
- Pour the batter into the prepared cake pan. Arrange the remaining ½ cup of cherries on top of the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar before serving (optional).
Notes
- For added flavor, you can use almond extract instead of vanilla.
- You can substitute the fresh cherries with frozen cherries if needed, just make sure to thaw and drain them well to avoid excess moisture.
- This cake is delicious on its own, but also pairs beautifully with a dollop of whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Italian