Rustic Ricotta Cake

1 pan, 10 ingredients, 1 hour and you have a cake that pairs perfectly with your morning coffee or serves as a superb after dinner dessert. This cake is topped with almonds for contrasting flavors and textures, then finished with confectioners’ sugar to add sweetness.

Prep time: 15 minutes

Cook time: 50 minutes

Yields: One 9-inch cake

Ingredients: 

For the cake: 

• 1 ¾ cups all-purpose flour

• ¾ teaspoon baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 ½ cups sugar

• 1 15-ounce container whole milk ricotta cheese

• 2 large eggs

For the topping:

• ¼ cup sliced almonds

• 1 tablespoon powdered sugar

FOR THE CAKE:

PREHEAT oven to 350F and prepare a 9-inch pan* with non-stick spray and flour.

*The pan size doesn’t have to be exact; it can be a 1 or 2 inches off . You can use a regular or springform pan, I am opting for springform but either will work just perfect.

CREAM together the softened butter, ricotta cheese, and sugar until light and fluffy- about 3 minutes. Add in eggs one at a time beating after each incorporation. Then, add in the remaining dry ingredients until just combined. Avoid over mixing or else your cake will develop gluten and lose it’s texture.

POUR into prepared loaf-pan and bake for 45-50 minutes, or until a toothpick inserted into the deepest point comes out clean. Let cool for 5 minutes before transferring to a cake plate and topping with sliced almonds and dusting with powdered sugar.

ENJOY! This cake gets better with time so feel free to prepare the cake then save the toppings until just about serve. Store at room temp for 3 day or in the refrigerator for 5 days.

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Recipe by @IreBakes