Cranberry Ricotta Breakfast Cake

Cranberry Ricotta  Breakfast Cake

Christmas is only one week away and I am enjoying each and every day. Probably a little too much as it seems there is not much being accomplished. This recipe came about the only way a recipe like this could at my house. Nothing grandiose or planned in any way. I had a tub of ricotta cheese in the fridge that was getting close to the expiration date. Not sure why I purchased it in the first place but as I first stated the cheese needed to be used. A breakfast cake was one of the first things that popped into my head; so this was the direction I began.

Ricotta on its own is a mellow cheese that leads its creaminess to create a nice moist crumb in baked goods. When used as a dessert cheese, ricotta pairs well with honey, cinnamon, almonds, chocolate, fruit and berries. When I am not enjoying a bowl of morning oatmeal, breads and pastries are the second best thing.

For this recipe I used dried cranberries instead of fresh; and soaked them in Grand Marnier for 4 hours. Also I reduced the amount of sugar. But other than these few tweaks I stuck pretty close to the recipe as written.

This recipe has been slightly adapted from Real Simple.com.

Author: Cheriprint recipe

Cranberry Ricotta Breakfast Cake

prep time: 20 MINScook time: 45 MINStotal time: 65 mins

Ricotta Cranberry Breakfast Cake is light and moist and sure to brighten up your mornings!

INGREDIENTS:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup sugar
• 3 large eggs
• 1 ½ cups whole milk ricotta cheese
• ½ stick of unsalted butter, (4 ounces)
• ½ teaspoon vanilla
• ½ cup dried cranberries, divided (macerate in Grand Marnier at least 4 hours)
• 3 tablespoons Grand Marnier

INSTRUCTIONS:

1. Preheat oven to 350°. Lightly grease and flour a 9-inch round cake pan.
2. In a medium-sized bowl combine flour, baking powder, salt and sugar.
3. In a separate medium-size bowl whisk eggs, ricotta, butter, and vanilla until combined. Fold in 3/4 of the cranberries and the “juice”.
4. Gently add wet mixture to dry, then spoon into prepared cake pan. Now sprinkle in the rest of the cranberries.
5. Bake until golden brown and knife inserted comes out clean about 40 to 50 minutes. Cool in pan. Keep any remaining slices tightly wrapped and refrigerated.

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