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4.80 from 50 votes

Raspberry Ricotta Breakfast Cake

Raspberry Ricotta Breakfast Cake - A deliciously moist and fluffy, berry-streaked breakfast (coffee) cake perfect for dessert, breakfast, brunch, or afternoon tea.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, Cake
Cuisine: American
Keyword: breakfast cake, cake, raspberry, ricotta
Servings: 8 servings
Calories: 408kcal
Author: Tricia

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 408kcal | Carbohydrates: 47g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 383mg | Potassium: 132mg | Fiber: 2g | Sugar: 20g | Vitamin A: 656IU | Vitamin C: 4mg | Calcium: 187mg | Iron: 2mg