Sunday, December 18, 2016

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.



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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.
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

41 comments:

  1. I'm coming over for breakfast! This is my idea of perfection Cheri.

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    1. Thanks Tandy, I like that this cake was not too sweet.

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  2. This looks lovely Cheri. Simple and perfect to keep on hand for Christmas morning. D

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    1. Thanks Dena, can't believe Christmas is less than a week away. Happy holidays!

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  3. The ricotta really makes this cake so light and fluffy! It looks absolutely perfect Cheri. Thanks for sharing this lovely recipe. I hope you and your family have a wonderful Christmas!

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    1. Thanks Tricia, we enjoyed this cake so much that I now have to make another one for Christmas morning. Ha!

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  4. Cake for the breakfast...right up my alley!

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    1. Thanks Angie, usually if I have anything sweet it is in the mornings. Happy holidays!

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  5. i can't believe how long i went without using ricotta in baking--it's wonderful! this is an awesome, especially as a breakfast option. :)

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  6. This cake is so pretty and awesome, Cheri. It looks like a morning plate of delicious goodness in a cake. :D

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    1. Thanks Anu, ricotta is such a versatile cheese. Happy holidays!

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  7. I imagine the ricotta adds lovely moisture and lightness to this cake the way it does to pancakes. Great bake and looks very moist and tasty!

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    1. Yes Monica, that it exactly what it does. I enjoy both the sweet and savory sides of ricotta. Happy Holidays!

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  8. The crumb of the cake looks so perfectly tender! Love those cranberries too. What a great holiday treat.

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    1. Thanks Lisa, ricotta is a great cheese to bake with. Happy holidays!!

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  9. Looks great Cheri! I've been trying to figure out what type of coffee cake, etc to make for Christmas and I think this might be it, a great breakfast cake! Thanks for the recipe!

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    1. Thanks Pam, the ricotta makes the cake moist and light. Happy Holidays!

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  10. Oh my, those Grand Marnier-soaked cranberries must taste wonderful in this ricotta cake, Cheri! The cake looks so moist too! Merry Christmas to you and your family, Cheri ♥

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    1. Thanks Susan, Happy Holidays to you and your family as well!!!

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  11. Hmmm... I just happen to have a tub of ricotta in the fridge that needs to be used. This sounds wonderful!

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    1. Thanks Chris, love ricotta in baked goods. Happy Holidays!!!

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  12. This looks like one moist delicious cake! Can't wait to try it! Pinning!

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    1. Thanks Abbe, it is moist and not too sweet, perfect for breakfast. Happy Holidays!

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  13. Love ricotta in all forms and dishes...Think I'll like it especially well in this breakfast cake =)

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    1. Thanks Kim, I have not baked much with ricotta but I really like the outcome in everything I have baked so far. Happy Holidays!

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  14. Merry Christmas to you Cheri! And this cake sounds divine. Ricotta and Grand Marnier soaked cranberries? Great idea!!

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    1. Thanks Lea Ann, and for breakfast to boot. Happy holidays to you and your family!

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  15. I love baking with ricotta - it's something I really need to do more often! This cake looks just wonderful!

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    1. Thanks Ashley, it is a great cheese, sweet or savory. Happy holidays!

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  16. Wow, you've been busy, Cheri. I'm trying to catch up with friends for the holidays and I see you've had elves helping in your kitchen. How do you do that!
    Beautiful photos and fantastic recipes. Congrats on your growing success - so well deserved.
    Happy Holidays to you and yours, friend. xo

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    1. Thanks Robyn, getting ready for a holiday break, still have a few more gifts to pick up. Happy Holidays to you and your family my dear friend!!

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  17. This sounds wonderful, Cheri - and I love the idea of soaking the cranberries in Grand Marnier!

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    1. Thanks David, the cranberries baked up very nice in this bread, will be making again. Happy holidays to you and Mark!!

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  18. Ricotta always ends up in pasta for me, so I really need to try this. It sounds so good!

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    1. Hi Kris, ricotta is wonderful in baked goods, hope you have the chance to try it. Happy New Year!

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  19. I'll have to try this combination next year, as that crumb looks delicious. It's at least 2 years since I've bothered to make bread, so I'm starting Christmas Eve and baking a yoghurt bread (to break into a sort of American dressing I'm doing).
    Enough of my Christmas lunch! Hope you'll have a wonderful Xmas. And Happy New Year!

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    1. Hi Johnny, yoghurt bread sounds wonderful, I bet it will be perfect for your dressing. Happy Holidays!

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  20. I have always enjoyed special breakfast foods around the holidays. With kids coming home from college now, it feels even more important to make each day special. Your cake is lovely--isn't it great what a found package of ricotta can do?!

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