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Raspberry Ricotta Breakfast Cake – A deliciously moist and fluffy, berry-streaked breakfast cake perfect for dessert, breakfast, brunch, or afternoon tea.
It’s time for another installment of … “if I owned a Bed &Breakfast, I’d serve this lovely cake to my guests!” Thank goodness I don’t own a B&B because I would hate to have to clean house every single day and changing the sheets more than once a week is not my style. However we do have our fair share of out-of-town company and, from time to time, enjoy sharing a little something sweet with our guests. One of our favorite recipes for company is this Blueberry Breakfast Cake stuffed with a full 2 cups of fresh blueberries and plenty of tangy buttermilk. Another popular favorite is our Lemon Crumble Breakfast Cake with loads of lemon flavor and a sweet crumble top. For the holidays, we love to share this Cranberry Almond Breakfast Cake made with almond paste and almond extract, so delightful!
I’ve been experimenting with ricotta cheese lately and in the next few weeks will share some really great new recipes.
This is the first of many recipes I hope will become staples in your home too. I’m absolutely smitten with the texture ricotta gives baked goods. Our golden brown Raspberry Ricotta Breakfast Cake is super moist, but not at all wet. The texture is almost a cross between cake and cheesecake and our taste testers went on and on about how much they loved it. Our son, who is often my toughest taste tester, said this cake was good, then he went on to add he thought it was “really good.” That’s high praise indeed!
I’ve tested this cake with fresh and frozen raspberries.
There isn’t a huge difference but think I prefer frozen raspberries for this recipe. Raspberries break down quickly when cooked and can turn to mush in baked goods. Starting out with frozen raspberries helps them stay in one piece throughout the baking process. The tart raspberry flavor really stands out and this cake is incredibly delicious served slightly warm.
Sometimes it’s hard to reduce the amount of sugar in baked goods, especially cakes.
As you know, sugar turns into liquid when heated so the less you add, the drier the cake may be. However, this lightly sweetened cake has the perfect balance of sweet and tart flavors and is not at all dry. Adding a little coarse sugar on top really gives this cake that something extra. You won’t need to top this cake with powdered sugar, drizzled icing or even whipped cream. It’s really great straight out of the oven, served slightly warm. I love the little crunch on top and hope you do too!
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Raspberry Ricotta Breakfast Cake
- ½ cup unsalted butter room temperature (4oz or 113g)
- ¾ cup granulated sugar (170g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (252g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup frozen raspberries (heaping) about 125g
- 15 oz ricotta cheese
- 1 teaspoon coarse sugar for sprinkling
- Preheat oven to 325°F.
- Invert the bottom of an 8-inch springform pan and line with parchment paper. Attach the sides of the pan and lightly grease and flour the sides and bottom.
- In a small mixing bowl combine the flour, baking powder, salt and baking soda. Whisk to combine and set aside.
- In the bowl of a stand mixer, combine the butter and ¾ cup of sugar. Beat for several minutes or until light and fluffy, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and blend until incorporated.
- Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ½ of the ricotta and blend until smooth. Repeat adding ½ of the remaining flour, then all of the remaining ricotta. Finally, blend in the remaining flour. Scrape down the sides of the bowl and fold gently with a spatula to ensure the batter is well mixed.
- Pour ⅔ of the cake batter into the prepared pan and top with ⅔ of the raspberries. Layer the remaining batter on top of the raspberries and smooth the top with an offset spatula or the back of a spoon. Finally, scatter the remaining raspberries on top of the batter. Gently press the raspberries about halfway into the batter to secure. Sprinkle the coarse sugar on top and bake in a preheated 325°F oven for 60-75 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with no wet batter, moist crumbs are fine.
- Cool at least 20 minutes before removing the sides of the pan. Serve slightly warm or at room temperature garnished with fresh raspberries if desired.
- The batter will be very thick, but don’t worry - the cake is light and moist.
- If using a dark colored pan, bake at 325 degrees. If you have a light colored pan or prefer to bake in a 9-inch cake pan with 2-inch sides, you can bake at 350 degrees and check the cake after 45 minutes.
- If using salted butter omit adding the 1/2 teaspoon of salt.
We love baking our breakfast cakes in a springform pan – click on the photo for more information:
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I love baking with raspberries and if you do too, check out this easy recipe for Raspberry Scone Cookies from Barefeet in the Kitchen. For a beautiful spring brunch, lunch or Mother’s Day, I would love to make these Raspberry Lemon Cupcakes from A Spicy Perspective. You won’t want to miss these gorgeous Raspberry Gooey Butter Bars from Chelsea’s Messy Apron – they are a must make recipe! Finally, these No Bake Raspberry Cheesecake Bars from The View from Great Island would be perfect for any occasion.
Thanks so much for stopping by! Tricia
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