Cranberry Almond Ricotta Cake

5 from 7 votes

This simple Cranberry Almond Ricotta Cake gets its moist, rich texture from ricotta and is flavored with almond and vanilla extracts. Studded with cranberries and topped with brown sugar coated almonds.

Prep Time20

Cook Time35

Total Time55

Course: Cakes and Cupcakes

Cuisine: American

Diet: Vegetarian

Servings: -10 slices

Calories: 496kcal

Author: Natalie

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