Raspberry Ricotta Breakfast Cake

A deliciously moist and fluffy, berry-streaked breakfast (coffee) cake perfect for dessert, breakfast, brunch, or afternoon tea.

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
Raspberry Ricotta Breakfast Cake


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. ............
  5. Get complete recipe >> Click Here

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