Food Recipes Cranberry Ricotta Cake 4.2 (54) 1 Review This light, buttery cake is studded with jewel-like fresh cranberries. The fruit gets tossed in granulated sugar before they’re sprinkled over the cake batter, and the sugar crystalizes into a thin, delicious crust as the cake bakes. Ricotta is the not so secret ingredient that gives the cake’s crumb delectable moistness. Serve up a big wedge of the sweet-tart delicacy for dessert—or for breakfast. It pairs equally well with coffee and tea as it does with a glass of fresh orange juice. Refrigerate the cake in an airtight container for up to three days. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Updated on October 13, 2016 Rate PRINT Share Close Photo: Greg DuPree Hands On Time: 5 mins Total Time: 1 hr 5 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ cups all-purpose flour 2 teaspoons baking powder ¾ teaspoon table salt 1 ¼ cups granulated sugar, divided 3 large eggs 1 ½ cups whole-milk ricotta cheese ½ cup (4 oz.) unsalted butter, melted ½ teaspoon vanilla extract 1 ½ cups fresh cranberries, divided Directions Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper; grease. Combine flour, baking powder, salt, and 1 cup of the sugar in a large bowl. Whisk together eggs, ricotta, butter, and vanilla in a separate bowl; fold into flour mixture. Fold in 1 cup of the cranberries, and spoon into prepared pan. Toss together remaining ½ cup cranberries and ¼ cup sugar; sprinkle over top of batter. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, about 50 minutes. Cool in pan on a wire rack 20 minutes. Remove from pan. Rate It Print Nutrition Facts (per serving) 564 Calories 26g Fat 70g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 564 % Daily Value * Total Fat 26g 33% Saturated Fat 16g 78% Cholesterol 165mg 55% Sodium 806mg 35% Total Carbohydrate 70g 25% Total Sugars 43g Protein 14g 27% Calcium 154mg 12% Iron 2mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.