This is the Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Creative Culinary which is written by Barb. Barb has an amazing food blog with a lot of delicious recipes, I had a hard time narrowing down of what to make. But this past weekend i was hosting a baby shower and needed a coffee cake of some sort, and when i saw Ricotta Pound Cake i knew that was my recipe.
There are times when you find a great recipes and just know that you will make it for years, well this is one of them. I am a huge fan of ricotta cheesecakes, and this is very similar to that. This Ricotta Pound cake is very moist and delicious, and several people asked for the recipe during the shower. I did a few adjustments to the original recipe due to some of my favorite ricotta cheesecake memories and this recipe is a keeper. I know i will be making this lots more, also as Barb suggested i made it the night before.
Ricotta Pound Cake
Adapted from: Creative Culinary
Yields: One 9 inch loaf cake | Prep Time: 20 minutes | Cook Time: 60 minutes
1 1/2 cup flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups fresh whole-milk ricotta
1 1/2 cups sugar sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract
1/2 cups raisins
1 tsp lemon zest
Confectioner’s sugar, for dusting
Blackberries for topping (optional)
Preheat oven to 350 F degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
In a medium bowl, sift together cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes.
Beat in eggs, one at a time, scraping down sides of the bowl after each addition. Split the vanilla bean lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract, lemon zest and raisins. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed.
Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets.
Bake cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 25 to 35 minutes more. (I had to cook mine for a total of 60 minutes)
Allow cake to cool in pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely. Dust cake lightly with confectioners’ sugar before serving it and or add blackberries; the flavor is best on the next day.
Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days. The cake also freezes beautifully, wrapped in plastic, and place in a large, re-sealable plastic bag.
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