Cranberry Almond Ricotta Cake. This moist almond ricotta cake is bursting with cranberries. It’s topped with candied almonds. It’s an easy recipe for a special, flavorful cake!
This Cranberry Almond Ricotta Cake is both simple and special. It’s special enough to serve for a holiday and at the same time is something that takes little time and effort.
I wanted to make a recipe that was simple and rustic. I also wanted it to be special and festive. This almond and ricotta cake easy and unique!
For another delicious recipes, try my raspberry ricotta cake, blueberry lemon ricotta pound cake and these cranberry white chocolate scones.
WHY YOU WILL LOVE THIS RECIPE
- This almond and ricotta cake is so simple. It does not require much time or effort.
- There’s a cup and a half of ricotta cheese in it which gives it a little protein.
- This cake is perfectly sweet and not overly sweet!
- It’s so perfect with a cup of coffee. You can enjoy it for breakfast or dessert.
- The cranberry and almond flavors make it perfect for the holidays!
INGREDIENT NOTES
Below are some useful notes about some of the ingredients for this almond ricotta cake recipe.
- Flour: This recipe uses all purpose flour.
- Salt: Enhances the flavor.
- Butter: Use unsalted, room temperature butter.
- Brown sugar: Use light or dark.
- Ricotta cheese: Ricotta is mildly flavored in this cake but it adds a moist, creamy texture. Use room temperature whole milk ricotta.
- Eggs: You will need 3 large, room temperature eggs.
- Almond extract
- Vanilla extract
- Cranberries: You can use fresh or frozen cranberries. No need to thaw frozen cranberries.
- Almonds: Sliced, slivered or chopped almonds work.
STEP BY STEP INSTRUCTIONS
Here is how to make this ricotta almond cake.
Step One: Make the coated almonds. Melt the butter and sugar in a saucepan. Add the almonds and cook for a couple of minutes just until the almonds are well coated.
Step Two: Beat the wet ingredients. Cream the butter, sugars, and ricotta until light and fluffy. Add the vanilla and almond extract. Beat in the eggs one at a time.
Step Three: Fold in the dry ingredients. Whisk to combine the flour, baking powder, and salt. Fold them into the batter.
Step Four: Stir in 1 cup of cranberries.
Step Five: Pour batter into the pan. Pour the batter into a 9 inch springform pan. Top with the remaining 1/2 cup of cranberries and the almonds.
Step Six: Bake. Bake 35-45 minutes until cake is golden brown and a toothpick comes out clean. Cool and enjoy!
Hint: Cool at least 30 minutes before serving.
FAQS
Keep the cake in an air tight container or wrap it well. It can be stored up to two days at room temperature. After two days, it’s a good idea to refrigerate it.
I prefer to bake with whole milk ricotta. The extra fat found in whole milk ricotta makes this cake extra moist.
EXPERT TIPS
Tip #1: Sweeten it up! Top this ricotta and almond cake with ice cream or homemade whipped cream!
Tip #2: Use an offset spatula to spread the batter evenly.
You are going to love this Cranberry Almond Ricotta Cake. It’s perfectly festive, sweet and pretty and couldn’t be easier to make! Enjoy it for breakfast, dessert….or to have on hand for a mid day snack!
Cranberry Almond Ricotta Cake
Ingredients
FOR THE CRANBERRY ALMOND RICOTTA CAKE
- 1 ½ cups flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 1 ½ cups whole milk ricotta cheese
- 3 eggs
- ½ teaspoon almond extract
- ½ teaspoon vanilla
- 1 ½ cups cranberries fresh or frozen, divided
FOR THE TOPPING
- 2 tablespoons butter
- 2 tablespoons brown sugar light or dark
- ½ cup sliced almonds
Instructions
FOR THE TOPPING
- In a medium saucepan over medium heat, melt the 2 tablespoons of butter and sugar. Add the almonds and cook for 1-2 minutes, stirring, until the almonds are well coated. Set aside.
FOR THE CRANBERRY ALMOND RICOTTA CAKE
- Butter then line with parchment paper the bottom of a 9″ springform pan or the bottom of a round 9″ cake pan. Sprinkle with powdered sugar then tap out any excess. Preheat oven to 350 F.
- In a medium sized mixing bowl, whisk to combine the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, sugars, and ricotta for 4-5 minutes on medium speed, until light and fluffy. Add the vanilla and almond extract. With the mixer on low, add the eggs one at a time. Fold the dry ingredients in with a spatula followed by 1 cup of the cranberries.
- Spoon the batter into the prepared. Use an offset spatula to spread the batter evenly. Top with the remaining 1/2 cup of cranberries followed by the almonds.
- Bake 35-45 minutes until cake is golden brown and a toothpick comes out clean when inserted in the cake. Cool at least 30 minutes before serving.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Nicki
I made this on Christmas, and it was a huge hit! Not only was it super moist and delicious, but it was so beautiful and festive looking!
Natalie
Hi Nicki, I’m SO happy this cake was a big hit! Thank you so much for making it for Christmas and for taking the time to comment. Merry Christmas and Happy New Year!
Linda
Cake came out perfectly delicious, yet another excellent recipe! Love this website.
Cindy
I have recently retired from managing a bakery for years! Now I bake just for fun every once in a while or on occasions. I made this recipe yesterday for a family get together. It turned out perfect! I had another slice today with my morning coffee and was delicious. Thank you! … love your website.
Natalie
Hey Cindy,
I really appreciate you making this recipe and sharing your review. So happy you enjoyed this cake! Have the best week 🙂 Natalie
Barbara Briggs Ward
Sounded so delicious that I had to make it. Everyone raved about it. Will be making it again over the Holidays!
Natalie
Wonderful!! I love to hear that this cake was enjoyed! Thanks so much for trying it! XO Natalie