A lovely moist cake that works after dinner just as well. Easy to make in a stand mixer, and most any berry will work here. I made this a day ahead and left it wrapped on the counter, and doubt anyone could tell the difference. A few people commented that even with the toothpick coming out clean, the center wasn’t quite done. I baked it for the full 55 minutes and it was fine. This is from Ina Garten’s Go-To Dinners cook book.
10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
3 extra-large eggs, at room temperature
1 cup whole-milk ricotta
2 Tbs. sour cream
1 tsp. pure vanilla extract, such as Nielsen-Massey
1 tsp. grated lemon zest
1 1/4 cups all purpose flour
1 Tbs. baking powder
Kosher salt
2 cups fresh blueberries (12 ounces), divided
Sifted confectioner’s sugar, for dusting
Preheat the oven to 350 degrees.. Grease and flour a 9-inch round springform pan, shaking out any excess flour.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on low, add the eggs one at a time, mixing well after every addition. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. (The batter will look curdled.)
In a small bowl, stir together the flour, baking powder, and 1 tsp. salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing until just incorporated. With a rubber spatula, fold two thirds of the berries into the batter. Transfer the batter to the prepared pan and smooth the top. Scatter the remaining blueberries on the cake, pressing them lightly into the surface.
Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool in the pan for 15 minutes. Remove the sides of the pan and lightly dust the top with the confectioners sugar. Serve warm or at room temperature. Serves 6-8.
Note: You can roll the berries in a bit of flour to keep them from dropping to the bottom.
{ 0 comments… add one now }