Raspberry Ricotta Buckle
In episode Coffee Cakes of TV show Bake with Anna Olson prepares Anna Olson recipe for Raspberry Ricotta Buckle.
Ingredients for recipe: Raspberry Ricotta Buckle
Cake
- 1 cup regular ricotta cheese (not extra creamy)
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter - melted
- 1 tablespoon vanilla extract
- 2 teaspoon finely grated lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 1/2 baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Streusel & Fruit
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1 pinch ground cinnamon
- 6 tablespoons unsalted butter - melted
- 3 cups fresh or thawed, frozen raspberries
Directions for recipe: Raspberry Ricotta Buckle
Cake - Preheat the oven to 350 F and grease a 9-x-13 inch pan.
Whisk the ricotta, sugar, eggs, melted butter, vanilla, lemon zest and juice together. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this to the ricotta mixture and stir just until blended. Spread this in the prepared pan.
Streusel & Fruit - For the streusel, stir the flour, sugar, baking powder and cinnamon together and then stir in the butter until the mixture is evenly combined. Sprinkle the raspberries over the ricotta cake (if using thawed frozen berries, drain excess juices and toss the berries with 2 Tbsp of flour) and top the fruit with the streusel. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan, before serving.
The cake will keep, wrapped and unrefrigerated, for 3 days.
Tags for recipe: Raspberry Ricotta Buckle
Cake Ricotta Vanilla extract Lemon zest Lemon Juice Raspberries Cinnamon
Discussion for recipe: Raspberry Ricotta Buckle
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