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Cherry & Ricotta Crumble Cake
Cherry & Ricotta Crumble Cake
Cherry & Ricotta Crumble Cake is a delicious dessert made with cherries, ricotta cheese, and a crumble topping.
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Ingredients
Ingredients: For the cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 2 cups fresh cherries pitted and halved
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch cake pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time.
- Add the ricotta cheese and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the cherries.
- To make the crumble topping, combine the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Add the melted butter and mix until well combined.
- Pour the cake batter into the prepared pan and spread it evenly. Sprinkle the crumble topping over the top of the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Serve the cake warm or at room temperature.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 424kcal (21%)Carbohydrates: 56g (19%)Protein: 7g (14%)Fat: 20g (31%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mg (30%)Sodium: 153mg (7%)Potassium: 147mg (4%)Fiber: 1g (4%)Sugar: 38g (42%)Vitamin A: 665IU (13%)Vitamin C: 2mg (2%)Calcium: 106mg (11%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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