Description
This Holiday Cranberry Ricotta Tea Cake Delight is a festive and moist treat with a perfect balance of tangy cranberries and creamy ricotta. It’s a delightful cake to serve at holiday gatherings or as a cozy afternoon snack with tea.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk ricotta cheese
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh cranberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine ricotta cheese, melted butter, vanilla extract, and eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- This cake is perfect for the holiday season, but can be enjoyed year-round with any seasonal fruit like blueberries or raspberries.
- You can substitute the cranberries with dried cranberries if you prefer.
- For extra flavor, you can add a teaspoon of orange zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes