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
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- 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
- PREP: Preheat the oven to 350 degrees. Spray a 9-inch cake pan with vegetable spray (I use coconut oil), line it with parchment paper, and then spray parchment paper. Set aside.
- MIX DRY INGREDIENTS: Whisk flour, sugar, baking powder, and salt in a large bowl.
- MIX WET INGREDIENTS: 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 ingredients just until blended. Add the butter and mix until combined.
- MIX IN CHERRIES: Add 3/4 cup cherries, taking care not to crush the cherries.
- BAKE: 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 a tester comes out clean, about 50-55 minutes.
- COOL: 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