Yesterday morning I had my neighbors over for brunch. I love brunch. I wanted a sweet element on the menu, but nothing difficult or time consuming, and nothing heavy. This light and airy cake fits the bill and was a hit with my friends. I originally found this recipe in the March 2015 issue of Bon Appétit, but have made some adjustments.
The first time I made this cake, I followed the recipe exactly. It was good, but it wasn’t gooooooooood. I played around with it and now it’s right. When I have fruit in a cake – I want to know it’s there, versus just having a few pieces on top. I want those luscious, sweet berries in every delicious bite.
- nonstick spray
- 1-1/2 cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1/2 cup plain yogurt
- 1 cup ricotta cheese
- 1 tablespoon vanilla bean paste (you can use vanilla extract)
- 1 stick unsalted butter, melted
- 1 6 oz. package raspberries
- 1 16 oz. package strawberries, tops removed and quartered**
**In a 4 cup measure, I added the raspberries. I filled with strawberries until it reached 3 cups. This fruit goes into the cake. I made a pretty design on top of the cake with the remaining quartered strawberries, then ate the rest 🙂
Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, yogurt, and vanilla ( I love using vanilla bean paste in baking. See those little flecks? You don’t get that with extract!) in a medium bowl until smooth.
Fold into dry ingredients just until blended. Then fold in butter, followed by raspberries and strawberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining strawberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
Slice it up and dig in! Whether it’s dessert or breakfast, this cake is sure to satisfy.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.