Description
This cherry almond ricotta cake perfect for summer! It’s moist and full of cherry, almondy yum! And not too sweet. Plus, it’s easy to make!
Ingredients
Units
Scale
- Non-stick 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, at room temperature
- 1 1/2 cups part-skim ricotta cheese
- 1/2 teaspoon almond extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon lemon zest
- 1 cup pitted and sliced (in half) cherries, divided
- Sliced almond
- Powdered sugar, if desired
Instructions
- Pre-heat the oven to 350 degrees.
- Spray a 9-inch cake pan with vegtable spray (I use coconut oil), line with parchment paper, and then spray parchment paper. Set aside.
- Whisk flour, sugar, baking powder and salt in a large bowl.
- In the bowl of your stand mixer (or another large bowl), add eggs, ricotta, almond extract. and lemon zest. Mix at low to medium speed (or whisk by hand) until smooth.
- Mix in dry ingredient just until blended.
- Add butter and then add 3/4 cup cherries, taking care not to crush the cherries.
- Scrape batter into prepared pan and then scatter the top with the remaining 1/4 cup cherries and almond slices.
- Bake until golden brown and cooked through and a tester comes out clean, about 50-55 minutes.
- Let cook on a wire rack for at least 20 minutes before removing from the cake pan.
Notes
- If the top begins to brown before the cake is done cooking, cover the cake with tin foil.
- You can also make this in 2 6-inch round cake pans. Just adjust the bake time to 30-40 minutes.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Bake
Nutrition
- Serving Size:
- Calories: 467
- Sugar: 42.2 g
- Sodium: 217.1 mg
- Fat: 19.3 g
- Carbohydrates: 64.7 g
- Protein: 10.6 g
- Cholesterol: 114.7 mg