As soon as the first cherries hit the farmer’s markets, I normally get a large bag of them from the first booth I see them. Unfortunately, that is something that can’t be prevented. It’s inevitable ;) Most of the time I will eat the first cherries on the way home already. Unwashed, but who cares ;P The rest of the cherries end up in the first cherry cake of the season. Usually something simple, like this Cherry Ricotta Cake. Something that is done quickly, so we can all enjoy the first cherries immediately ;)
Big fan of cherry cakes here, btw. They are always delicious… it’s really hard to make a “bad” cake with cherries ;) The only problem I normally have with cherry cakes or pies – the risk of losing a tooth. Unfortunately, there is always a tiny chance that can happen if you forget a cherry pit and someone bites on it. You can be as careful as f***, but there is ALWAYS a cherry pit in there somewhere. I guess it’s the law of nature. Each cherry cake or pie has at least one cherry pit in it, otherwise, the universe would collapse ;P
So be careful if you got new implants or a new filling in one of your teeth – cherry cakes can be a hazard to your life. You better chow down that cake carefully and slowly. Eating slower also means you enjoy the cake longer… just saying ;P
I’m just kidding. Grab a plate with a piece of cake and stuff it in your face as if there was no tomorrow! Go! I wanna see it ;P
Well… I really like simple cakes like this one here. You could theoretically make it with other fruits or berries instead of cherries. I made one with raspberries and that one turned out really nice as well. Ricotta cakes are always great in texture and moist – they do not dry out that quickly compared to regular pound cakes, for example. I guess you can see that in the pictures ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
3 medium eggs
8.8 oz. (250g) ricotta
1 tbsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (120ml) heavy cream
10.6 oz. (300g) cherries, pitted
confectioners’ sugar for dusting (optional)
120g Butter
100g brauner Zucker
3 Eier (M)
250g Ricotta
1 EL Zitronensaft
1 TL Zitronenabrieb
1 TL Vanille Extrakt
260g Mehl (Type 550)
2 TL Backpulver
1 TL Natron
1/4 TL Salz
120ml Sahne
300g Kirschen, entsteint
Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Lightly grease a 9 inches (23cm) springform tin and line with some baking parchment. Set aside. Wash, dry and pit the cherries. Set aside.
2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the eggs one after another and mix well after each addition. Add the ricotta, lemon juice, lemon zest, and vanilla extract and mix until well combined. Mix the flour with baking powder, baking soda, and salt and add together with the heavy cream to the bowl – mix until just combined. Transfer the batter to the prepared baking tin and smooth out the top. Press the pitted cherries into the dough and bake for about 50-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down completely. When ready to serve, take out of the tin, place on a serving plate and dust with some confectioners’ sugar (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23cm (9 inches) Springform leicht einfetten und mit Backpapier auslegen. Zur Seite stellen. Die Kirschen waschen, trocknen und entsteinen. Zur Seite stellen.
2. Butter und braunen Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren, bevor das nächste dazugegeben wird. Ricotta, Zitronensaft, Zitronenabrieb und Vanille Extrakt dazugeben und gut unterrühren. Das Mehl mit Backpulver, Natron und Salz separat mischen und dann zusammen mit der Sahne zur Schüssel dazugeben und nur kurz verrühren. Den Teig in die vorbereitete Form füllen, glatt streichen und dann die Kirschen verteilt über den ganzen Kuchen in den Teig drücken. Für etwa 50-55 Minuten backen bzw. mit einem Holzspieß testen ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser dauber herauskommt. Kuchen aus dem Ofen holen und in der Form komplett abkühlen lassen. Zum Servieren aus der Form lösen, auf eine Servierplatte setzen und mit Puderzucker bestäuben (optional).
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Here is a version of the recipe you can print easily.
Print
Ricotta Cherry Cake
- Prep Time: 00:20
- Cook Time: 00:55
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
Description
Delicious and easy to prepare – a Ricotta Cherry Cake is the perfect sweet treat in summer!
Ingredients
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
3 medium eggs
8.8 oz. (250g) ricotta
1 tbsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (120ml) heavy cream
10.6 oz. (300g) cherries, pitted
confectioners’ sugar for dusting (optional)
Instructions
1. Preheat the oven to 350°F (180°C). Lightly grease a 9 inches (23cm) springform tin and line with some baking parchment. Set aside. Wash, dry, and pit the cherries. Set aside.
2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the eggs one after another and mix well after each addition. Add the ricotta, lemon juice, lemon zest, and vanilla extract and mix until well combined. Mix the flour with baking powder, baking soda, and salt and add together with the heavy cream to the bowl – mix until just combined. Transfer the batter to the prepared baking tin and smooth out the top. Press the pitted cherries into the dough and bake for 50-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down completely. When ready to serve, take out of the tin, place on a serving plate, and dust with some confectioners’ sugar (optional).
Notes
Enjoy baking!
