Raspberry Ricotta Breakfast Cake

It’s time for another installment of … “if I owned a Bed &Breakfast, I’d serve this lovely cake to my guests!”  Thank goodness I don’t own a B&B because I would hate to have to clean house every single day and changing the sheets more than once a week is not my style. However we do have our fair share of out-of-town company and, from time to time, enjoy sharing a little something sweet with our guests. One of our favorite recipes for company is this Blueberry Breakfast Cake stuffed with a full 2 cups of fresh blueberries and plenty of tangy buttermilk. Another popular favorite is our Lemon Crumble Breakfast Cake with loads of lemon flavor and a sweet crumble top. For the holidays, we love to share this Cranberry Almond Breakfast Cake made with almond paste and almond extract, so delightful!

Ingredients

• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup frozen raspberries (heaping)
• 15 oz ricotta cheese
• 1 teaspoon coarse sugar for sprinkling

Instructions

1. Preheat oven to 325 degrees.
2. Invert the bottom of an 8-inch springform pan and line with parchment paper. Attach the sides of the pan and lightly grease and flour the sides and bottom.
3. In a small mixing bowl combine the flour, baking powder, salt and baking soda. Whisk to combine and set aside.
4. In the bowl of a stand mixer, combine the butter and 3/4 cup of sugar. Beat for several minutes or until light and fluffy, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend until incorporated.
5. For full instructions : www.savingdessert.com

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