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We call this morning cake, not because you can make it on weekday mornings, unless that is, you’re a time-to-make-the-donuts kind of person. I mean, the prep is easy enough, but the bake & rest times are longer and require some planning. It’s morning cake because, although raspberry ricotta cake is a worthy dessert, we like its do-ahead potential that lets us just slice her up at whatever time we need. BUT, if you choose to whip up this pastry on weekends, the aroma of fresh baked cake will welcome you to a morning of leisure or could welcome weekend guests to your pretend B&B.

pièce de résistance

raspberry ricotta morning cake

preptime: 15 minutes serves: 8

baketime: 40-50 minutes

resttime: 20 minutes

  • 3/4 cup whole wheat flour*
  • 3/4 cup all-purpose flour
  • 1 cup cane sugar (or regular sugar)
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 3 large eggs
  • 1 1/2 cups fat-free ricotta
  • 1/2 tsp. vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup frozen raspberries or blackberries, divided (3/4 c. & 1/4 c.)

*you can use all all-purpose or gluten-free, but don’t use all whole wheat or your cake will crumble apart.

  1. Equipment: Larger bowl, medium bowl, 9″ round cake pan (square or spring foam, parchment paper, whisk, 1-cup measuring cup, a tsp. & 1/2 tsp. measuring spoons, spatula. If you don’t have parchment paper, you can use foil or spray pan with non-stick spray and dust with flour. Parchment is nice to have on hand for stick/burn-free baking.
  2. Preheat oven to 350°. Line cake pan with parchment paper and lightly coat with nonstick spray. To make round parchment paper liner check here.
  3. Whisk flour, sugar, baking powder, and salt in the large bowl.
  4. Whisk eggs, ricotta, and vanilla in the smaller bowl until smooth.
  5. Using the spatula, fold wet ingredients into dry ingredients just until blended.
  6. Fold in butter. (note: folding suggests minimum processing to incorporate ingredients).
  7. Fold in the 3/4 cup raspberries, taking care not to crush berries.
  8. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
  9. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.


  • Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

recipe adapted from Bon Appetit by your friends at crunchtimefood.com


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