Bake It Now – One-Bowl Berry-Ricotta Cake

March 17, 2015 , In: Sweet Stuff , With: 2 Comments

One-Bowl Easy Berry-Ricotta Cake

I promised my husband I’d cut out the baking but this cake looked so easy and it just called to me.  So I baked it.  And it was easy, and not so sweet, and something I could see myself easily baking with the kids.

And then I ate most of it.  Including for breakfast.

And then, I made it again this time as a one bowl format.

You know, I don’t know if it’s the breastfeeding, the inside all-day-I-hate-winter-I’m-bored thing or I just can’t resist cake but I love something a little sweet in the afternoons (or for breakfast I guess.)

Make this cake and love it.  It’s easy, and not so sweet and – hey! – it has some fruit.

It’s from the March 2015 edition of Bon Appetite Magazine and you can find the recipe here.  I’ve re-written the ingredients in grams and re-written the instructions to make it even easier to prepare by using only one bowl.  Note that I made it in an 8″ springform pan and just used a ‘mixed berry’ bag of frozen fruit which included raspberries, cherries, blueberries and strawberries.  If you feel like being fancy, throw in some lemon zest.  I think it would be just lovely.

Berry Ricotta Cake

Make this with the kids and eat it for a naughty breakfast.

Berry-Ricotta Cake
Recipe type: bake
This easy cake is not so sweet and has a delightful moist interior.
  • Nonstick vegetable oil spray
  • 200 grams (1½ cups) all purpose flour
  • 120 grams (1 cup) sugar
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • 3 large eggs
  • 1½ cups (300g or 1 tub) ricotta
  • ½ tsp vanilla extract
  • 113 grams (1/2 cup or 1 stick) unsalted butter, melted
  • 1 cup frozen berries
  1. Preheat oven to 350F
  2. Line a 9" (I used 8" and it was fine) cake pan or springform pan with parchment paper and lightly coat with nonstick spray
  3. Melt butter in the microwave (mine takes 45 seconds) in a large microwave safe bowl. Make sure it isn't too hot.
  4. Whisk the eggs, ricotta and vanilla into the melted butter.
  5. Add the dry ingredients (flour, sugar, baking powder and salt) to the wet mixture. Mix until combined.
  6. Fold in ¾ cup of the berries.
  7. Spread into cake tin and dot the remaining berries overtop
  8. Bake 50-60 minutes until golden brown and tester inserted in centre comes out clean.
  9. Let cool at least 20 minutes before unmolding

ps Find more kids cooking here and here.

Leave a Comment

Rate this recipe:  

Michelle Little

Writer & Photographer

Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy. Photographing your cutie family would make me very happy.

Instagram Photos