While it’s terrific topped with fresh berries and whipped cream for dessert, I generally serve this simple cake plain, as part of breakfast for company. If you have holiday guests coming for the weekend, you’ll be happy to know that you can make it a couple of days ahead and store it, tightly wrapped, at room temperature. Whip it out just as guests roll out of bed and begin stumbling into the kitchen in search of coffee.
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon lemon zest
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup frozen mixed berries, (cherries, blueberries, raspberries) divided
1. Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. Whisk eggs, ricotta, zest and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup berries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup berries over top.
3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before removing from pan.
HAPPY MEMORIAL DAY!